General Info

SUBJECT	SEMESTER	CFU	SSD	LANGUAGE
18219 - FOOD MICROBIAL BIOTECHNOLOGIES CRISTINA MAZZONIARIANNA MONTANARI	First Semester	6	CHIM/11		Learning objectives General skills. The basic knowledge necessary for the design of industrial processes that use microorganisms, cell cultures and immobilized enzymes will be studied in detail. Students' critical and judgment skills will be developed thanks to class exercises, in which videos will be projected and numerical exercises carried out, and practical laboratory experiences, in which they will apply the concepts studied in class, performing and interpreting experiments that will be in the future able to reproduce autonomously. Communication skills will be exercised during the theoretical lessons, which include moments of open discussion. Students who pass the exam will be able to design the genetic improvement of industrial strains and to critically read articles in international scientific journals on the topics of the course. Specific skills. a) knowledge and understanding: - Knowledge and understanding of the physiology, biochemistry and genetics of microorganisms used in food microbial biotechnologies; - Knowledge of the different microbial metabolisms; - Knowledge and understanding of the main genome editing techniques on microorganisms of industrial interest; b) ability to apply knowledge and understanding: - ability to describe and explain the physiology and biochemistry of industrial microorganisms; - ability to apply appropriate techniques to problems of industrial production; c) autonomy of judgment: - knowing how to independently solve microbial growth problems; - being able to identify the best microorganisms for the production of a metabolite of interest; d) communication skills: - be able to illustrate and explain the physiology and biochemistry of the microorganisms of interest with appropriate terms and with logical rigor; - being able to describe the main molecular techniques for the modification of microorganisms; - being able to describe the industrial productions described in class; e) learning skills: - acquisition of the fundamentals and cognitive tools to autonomously pursue the study of food microbial biotechnologies; - ability to apply biochemical and molecular techniques in laboratory working environments. Teacher's Profile Teacher's Profile courseProgram The course includes 40 hours of frontal teaching and 12 hours of laboratory exercises. 6 hours Introduction to food microbial biotechnologies - Concept of industrial fermentation - Regulations on biotech foods - microorganisms and ingredients derived from them contained in food - property of an industrial microorganism 14 hours Biology and genetic manipulation of microorganisms of interest in food biotechnology - S. cerevisiae yeast - E. coli - Streptomyces, Bacillus, lactic acid bacteria, filamentous fungi - Penicillium - Rhizopus - production of mycoproteins: Quorn - production of fermented foods with filamentous fungi Bioreactors and Batch, Fed batch and continuous growth modes 6 hours Production of biomass from yeast Production of beer and other fermented beverages 4 hours Seminar from food industry specialists 8 hours Food additives - industrial production of lactic acid (E270), citric acid (E330) and gluconic acid (E574) Production and application of enzymes in the food industry - Xylanase, amylase, glucose / xylose isomerase, beta glucanase, phytase etc. L-asparaginase as a healthy enzyme Production of amino acids - glutamic acid and MSG (E620 and E621) - L-lysine Production and uses of polysaccharides of microbial origin - production and uses of xanthan gum (E415) Production and uses of Natamycin in food products (pimaricin, E235) Visits to production plants (4 hours, not applicable during SARS-Cov2 pandemic) Laboratory exercises (12 hours): - Determination of the titer of a microbial culture (cell count, colony forming units) - DNA extraction - PCR amplification of 16S rRNA and/or ITS - Agarose gel electrophoresis - Immobilization of yeast cells examMode The overall exam allows to verify the achievement of the objectives in terms of knowledge and skills acquired as well as communication skills. In the oral examination the property of language, the clarity of exposition and the critical capacity in face of problems in the handling of microorganisms and in industrial productions are evaluated. The evaluation is expressed in thirtieths (minimum grade 18/30, maximum mark 30/30 with honors). books - Biotecnologie microbiche S. Donadio e G. Marino. Casa Editrice Ambrosiana (2008) - Slides of lessons (available on the E-learning platform) - Scientific articles classRoomMode The frequency of teaching classes is not mandatory, it is strongly recommended. bibliography - Biotecnologie microbiche S. Donadio e G. Marino. Casa Editrice Ambrosiana (2008) - Slides of lessons (available on the E-learning platform) - Scientific articles
121073 - SPECTROSCOPIC METHODS FOR FOOD QUALITY AND SAFETY CONTROL CESARE MANETTI	First Semester	6	CHIM/02
118580 - FOOD COMMODITY LABORATORY DONATELLA RESTUCCIA	First Semester	6	SECS-P/13		Learning objectives The goal of the Teaching Unit is to provide practical knowledge for classification and characterization of food products in terms of their commodity class correspondence by determining some analytical indexes considered by the present regulations. They will be evaluated by laboratory tests exploited to control food production processes. Specific Skills to be acquired by the students will be: • understanding food EU regulations and Italian laws; • understanding the analytical parameter meaning for proper food classification; • understanding the most common chemical calculations used in food analysis; • ability in evaluating the obtained results in terms of food quality and safety; • ability to properly classify a food product under the commodity science point of view also considering the law requirements. Soft Skills • ability in evaluating the global human suitability of a food product; • ability to work in team with other people, to share and present the obtained results; • research autonomy in consulting institutional european web sites (EC, EFSA, RASFF, etc.) to find legal and technical reports related to food safety. Teacher's Profile courseProgram Fundamental commodity aspects: classification and characterization of food products. Food quality and safety: compulsory and volunteer laws. Adulterations in food sector: definitions and analytical determinations. Chemical laboratory: instruments and calculations. Olive oil, wine, milk and dairy products, meat and meat-based foods, Fish, drinking water. Food commodity laboratory: common analytical instruments and chemical calculations QUANTITATIVE ANALYTICAL DETERMINATIONS: Milk • Determination of total acidity and lactic acid Mineral water: • Determination of total hardness • Determination of chloride examMode Exam sessions as reported by the academic calendar. The examination is formed by a written problem of 30 min. (done/undone) and an oral test (3 questions max 10 points each). Only if the written test is passed, the oral part can be faced. The final vote is reached after the oral part taking also into consideration the average error collected during the lab experiences (error up to 3% = 5 points; error from 3 and 6%= 3 points; error from 6 to 10%= 1 point; error above 10%= 0 points; max 5 points or lode if the final vote is 30/30). Problems of the written test are related to the common chemical calculations to be used during the laboratory experiences (i.e. solution concentration and dilution; redox reactions and salt solubility). Exercise solving will underline the student’s ability in managing and facing common laboratory problems. Student’s skill in critical evaluation of the practical meaning of the obtained results will be also considered. On the contrary, the oral part questions are focused on the knowledge of the food regulations and laws, of the food analytical techniques and mostly on the meaning of the analytical indexes posed by the law to be related to the foods chemical, technological, hygienic and commodity features. Clarity, organization and correct use of scientific language will be evaluated as well as knowledge of the main issues of the course. Criteria for learning evaluation consists in a final score expressed in thirtieths, according to the following grid: 30-30 with honors (excellent): excellent knowledge of topics, excellent use of language, excellent analysis skills. The student is able to apply his knowledge to solve the posed problems; 27-29 (very good): good knowledge of the topics, good use of language. The student is able to apply his knowledge to solve the posed problems; 24-26 (good): basic knowledge of the main topics, correct use of language. The student has limited skill to independently apply the knowledge to solve the problems; 20-23 (satisfactory): Knowledge but not full mastery of the main topics of the course; satisfactory use of language. The student has little skill to independently apply the knowledge acquired; 18-19 (sufficient): Very basic knowledge of the main topics of the course and poor technical language. The student has extremely limited skill to independently implement the knowledge acquired; insufficient: The student does not have an acceptable knowledge of the contents of the topics covered in the course. The final vote will be in 30th and expressed as the mean value of the scores obtained in the 3 questions answered + points arising from lab results collected during the course attendance. In case of need, the exam will be taken by MS TEAMS platform. It will be an oral test (3 questions max 10 points each) + one exercise to be solved. The examination procedures will also be adapted to the particular needs of students with disabilities certified pursuant to laws 104/92 and 118/71 or with specific learning disorder (SLD) certified pursuant to law 170/2010, by reference to the indications provided by the Rector's Delegate for activities concerning the integration of students with disabilities or with SLD. books • Lessons provided by the teacher • Cappelli-Vannucchi Chimica degli Alimenti, Zanichelli 2005 • Cabras-Tuberoso, Analisi degli Alimenti, Piccin 2013 classRoomMode Lessons will be provided in presence by PPT presentations and by lab experiences. Class attendance will be recorded each time. bibliography Liberti A. (1995): Stechiometria e calcoli Chimici, Liguori Editore, ISBN 9788820719258 Mecucci M.L., Del Duca M. (2002): Merceologia dei Prodotti Alimentari, Franco Angeli, ISBN 9788846437648
NEW GROUP	-	-	-	-
ENVIRONMENTAL BOTANY AND SUSTAINABILITY OF AGRI-FOOD PRODUCTION EVA DEL VICO	First Semester	6	BIO/03		Learning objectives • Objective of the course Acquisition by the students of knowledge and understanding skill regard the interactions between plants and the main environmental factors (abiotic and biotic), with particular regard to the effects on the sustainability of agri-food production. Acquisition of knowledge and understanding skill regard the link between flora, vegetation, cultivation and environmental heterogeneity (natural and human-induced). Acquisition of knowledge and understanding skill regard the value of biodiversity and agrobiodiversity. Acquisition by the students of the ability to apply this knowledge and to develop autonomous judgements regard the sustainability of agri-food production in different territorial contexts. • Knowledge and understanding Acquisition by the students of knowledge and understanding skill regard the interactions between plants and the main environmental factors (abiotic and biotic), with particular regard to the effects on the sustainability of agri-food production. Acquisition of knowledge and understanding skill regard link between flora, vegetation, cultivation and environmental heterogeneity (natural and human-induced). Acquisition of knowledge and understanding skill regard the value of biodiversity and agrobiodiversity. • Applying knowledge and understanding Acquisition by the students of the ability to apply the knowledge acquired regard the sustainability of agri-food production in different territorial contexts. • Making judgements Acquisition by the students of the ability to develop autonomous judgements regard the sustainability of agri-food production in different territorial contexts. Teacher's Profile courseProgram Program Topics Environmental botany. Sustainability. 2030 Agenda. Focus on Objectives 2 and 12. National Strategy for Sustainable Development. Basic concepts of ecology. Ecological factors. Biotic and abiotic factors, resources and conditions, tolerance range, optimum values, stress zone. Stress, stressors, stress response mechanisms, acclimatization adaptation. Water, water availability, water balance, homeohydria and peciloidria. Water scarcity and stress, responses adaptive to water scarcity, acclimatization to water scarcity. Classification of plants in operation adaptations to different water availability. Water use in agriculture: problems and possible solutions to increase sustainability. The temperature. Plant Temperature and Physiological Functions and Temperature and Distribution geographical of plants. Classification of plants according to the optimal growth temperature. Adaptations to high temperaturesAcclimatization to high temperatures. Low stress Temperatures. Adaptations and acclimatization to low temperatures. Temperature and distribution geographical of species, plant communities and vegetation types. Areas and ecological compensation. The soil. Soil characteristics and environmental characteristics. Soil functions. Soil and agriculture Conservative. Salinity in soils. Natural and secondary salinity, impacts, effects on plants, adaptations and acclimatization. Salinity and agriculture, good practices for sanitation and management sustainable saline soils in agriculture. Light. Adaptations and acclimatization to changes in irradiance. Adaptive value of different mechanisms of photosynthesis. Sciaphilous plants and heliophilous plants, sun leaves and shade leaves. Light in the plant communities. Requirements for light along ecological sequences. Shade avoidance. Stress from high irradiance. Ultraviolet radiation stress and stress responses. Photoperiod. Photoperiod and plant cycles. Biotic factors. Interactions between species. Competition. Herbivory and phytophagy. Carnivorous plants. Parasitism. Allelopathy. Inquilinism. Mutualism. Lichens. Mycorrhizae. Nitrogen fixation. Plant Growth-Promoting Bacteria. Entomogamous pollination. Pollination. Adaptations of flowering plants and pollinators. Importance of pollination and pollinators. Decline of pollinators. Measures to support pollinators. Sustainable agriculture and strategies for pollinator conservation and increasing pollination services in agricultural systems. Officinal plants (medicinal plants, dye plants, toxic plants). Adaptive strategies. r-selection and K-selection. Grime's CSR strategies. Flora. Botanical nomenclature. Areals. Chorological types. Biological forms. Biological and chorological spectra. Floristic richness. Native and non-native vascular flora of Italy. Flora of Lazio. Vascular flora of Rome. Analytical floras and dichotomous keys. Floristic cartography and floristic atlases. Atlas of the flora of Rome. Distribution of wild plants as an environmental indicator. Ellemberg's bioindication system. Floristic sampling, identification of samples, preparation of herbarium samples. Applications of floristic studies. Flora of conservation interest. IUCN Red Lists. Crop wild relatives, importance, main threat factors and threat status of CWRs in Europe. Segetal Flora and segetal vegetation, bioindication in agroecosystems. Vegetation. Plant communities. Physiognomy. Vertical and horizontal structure. Cover. Floristic composition. Biological and chorological spectra. Vegetation dynamics. Successions. Series. Potential natural vegetation. Environmental heterogeneity. Main factors underlying vegetation diversity. Land ecological classification. Study of vegetation and crop suitability. Case study of crop suitability of Crocus sativus. Vegetation in Italy. Tools for protecting species and habitats. The Bern Convention. The Habitats Directive. The Natura 2000 network. The Birds Directive. Natura 2000 and sustainable agriculture. Habitats linked to traditional agro-pastoral practices. Abandonment of traditional agro-pastoral practices. Biodiversity and agrobiodiversity. Components of agrobiodiversity. Genetic diversity. Species diversity. Diversity gradients and hotspots. Biodiversity and agrobiodiversity in Italy. Causes of biodiversity. Decline and threats to biodiversity. Land use changes. Fragmentation. Introduction of exotic species. Pollution. Climate change. Over-exploitation. Decline and threats to agrobiodiversity. Genetic erosion. Value of biodiversity and agrobiodiversity. examMode Oral exam on the topics of the program, aimed at verifying the knowledge acquired by the student books Sanita'di Toppi, L., Bruni, R., Bruno, L., Ferrarese, A., Ligrone, R., Lingua, G., & Paoli, L. 2018. Interazioni Piante-Ambiente. Piccin. Blasi, C., Boitani, L., La Posta, S., Manes, F., & Marchetti, M (eds), 2005. Stato della Biodiversità in Italia. Ministero dell’Ambiente e della Tutela del Territorio e del Mare. Palombi Editori. Roma Blasi C. & Biondi E. 2017. La flora in Italia. Ministero dell'Ambiente e della Tutela del Territorio e del Mare, pp. 704. Sapienza Università Editrice, Roma. Blasi, C., Boitani, L., La Posta, S., Manes, F., & Marchetti, M (eds), 2005. Stato della Biodiversità in Italia. Ministero dell’Ambiente e della Tutela del Territorio e del Mare. Palombi Editori. Roma Bullini L., Pignatti S., Virzo De Santo A. 1998. Ecologia generale. UTET, 1998. Pignatti S. (ed.). Ecologia vegetale. Utet, 1995. Educational materials supplied. classRoomMode Attendance not compulsory bibliography Sanita'di Toppi, L., Bruni, R., Bruno, L., Ferrarese, A., Ligrone, R., Lingua, G., & Paoli, L. 2018. Interazioni Piante-Ambiente. Piccin. Blasi, C., Boitani, L., La Posta, S., Manes, F., & Marchetti, M (eds), 2005. Stato della Biodiversità in Italia. Ministero dell’Ambiente e della Tutela del Territorio e del Mare. Palombi Editori. Roma Blasi C. & Biondi E. 2017. La flora in Italia. Ministero dell'Ambiente e della Tutela del Territorio e del Mare, pp. 704. Sapienza Università Editrice, Roma. Blasi, C., Boitani, L., La Posta, S., Manes, F., & Marchetti, M (eds), 2005. Stato della Biodiversità in Italia. Ministero dell’Ambiente e della Tutela del Territorio e del Mare. Palombi Editori. Roma Bullini L., Pignatti S., Virzo De Santo A. 1998. Ecologia generale. UTET, 1998. Pignatti S. (ed.). Ecologia vegetale. Utet, 1995.
FOOD AND BIOCULTURAL DYNAMICS	First Semester	3	M-FIL/02		Learning objectives • Objective of the course The course aims to offer students the resources to develop knowledge and skills useful for finding criteria to justify or critically evaluate the legitimacy of political and public decisions, institutions and practices that concern the most relevant moral issues raised in the context of 'diet. The course also aims to identify the ethical issues raised by biomedicine, discussing them in connection with the public debate and enhancing the comparison between different voices. • Knowledge and understanding The aim of the course will be to impart a wealth of knowledge inherent in the various theories and positions in the field of ethics about food, as much as to introduce students to this complexity, providing them with the categories useful for deciphering the issues that will be progressively discussed. • Applying knowledge and understanding Acquiring the categories of thinkability in ethical, socio-political terms will enable students to properly frame the questions posed, identifying the “real” problematic nodes of food ethics • Making judgements The acquisition of these skills and their exercise will be tested through classroom discussion of specific cases and will allow the development of a critical capacity aimed at the identification of solution proposals that are characterized by originality and practicability. • Communication skills The acquisition of these skills and their exercise will be tested through classroom discussion of specific cases and will allow the development of a critical capacity aimed at the identification of solution proposals that are characterized by originality and practicability. • Learning skills The pursuit of the course's educational objectives also includes an awareness of the extreme mutability of the issues involved in ethical reflection. The choice to orient teaching, not so much in terms of the acquisition of notions as in terms of the consolidation of critical capacity, is directed toward inducing intellectual curiosity, but above all the acquisition of an argumentative style aimed at searching for sources of updating and deepening, eschewing those simplifying solutions that often fail to capture the depth of the issues at stake.
FOOD PARASITES STEFANO D'AMELIO	First Semester	6	VET/06		Learning objectives • Objective of the course: the goal of the course " Food-borne parasites " is to provide students with a biological, ecological, and evolutionary perspective on parasites, contextualizing them within the food sector, as well as epidemiological knowledge of the most relevant foodborne species for human health. • Knowledge and understanding At the end of the course, students are expected to demonstrate a basic understanding of: -The biology, ecology, and life cycle of the main parasites of human, animal, and environmental interest. -Host-parasite interaction mechanisms, including processes of pathogenesis, immune evasion, and evolutionary adaptation. -Major parasitic zoonoses and their impact on public health and food safety. • Applying knowledge and understanding: At the end of the course, students are expected to integrate knowledge and manage complexity with critical reflections, particularly: -Apply the acquired knowledge to identify macroscopic and microscopic preparations of the main human and veterinary parasites transmitted through food. -Demonstrate knowledge of how to use diagnostic tools to confirm the presence of parasitic infections in food or environmental samples. -Evaluate epidemiological data related to the spread of parasitic infections and infestations, identifying the most relevant parasites for food safety. • Making judgements: By the end of the course, students will be able to lay the groundwork for a critical analysis of issues related to the presence of parasites in food, recognizing the associated public health risks and the strategies for prevention, control, and management, while taking into account regulatory, hygienic-sanitary, and technological aspects. • Communication skills: Students will be able to use the specific terminology of the discipline, integrating knowledge of biology, zoological systematics, and epidemiology. • Learning skills: Students will develop the skills necessary to independently deepen their understanding of topics related to foodborne parasites, having learned how to access official sources for scientific information and to critically consult scientific literature and sector regulations. Teacher's Profile Teacher's Profile
ENVIRONMENTAL CAUSES OF FOOD CONTAMINATION LUCIANA DINI	First Semester	6	BIO/16
ECONOMICS AND BUSINESS MANAGEMENT CORRADO GATTI	First Semester	6	SECS-P/08		Learning objectives The course aims to illustrate and transfer knowledge related to the functioning of business organizations and the activities of business decision makers, using multiple disciplinary approaches. Thus, students will acquire an integrated and comprehensive vision of the company, suitable for the development of basic analytical skills, useful in business practice • Knowledge and understanding: The student who will pass the final exam will be provided with adequate knowledge about the functioning of the business organizations and the activities of the company decision makers. In particular, they will know the essential tasks and guidelines of governance decisions and will handle the essential tools for setting and controlling the company's evolutionary dynamics, paying attention to the balance between real economy, finance and sustainability in governance. • Applying knowledge and understanding: The student passing the final exam will be provided with a realistic and critical vision of modern companies and the tasks of company decision makers. They will know how to combine orientation to results and attention to risks, evaluate efficiency, effectiveness and profitability, set up company dynamics aimed at pursuing economic, financial and organizational balance. They will be able to configure the basic elements of the organizational structure of the company and apply the basic tools of strategic and financial analysis of the company (strategic analysis matrices, cost, revenues, contribution, profit model, operational leverage, financial leverage, performance management and measurement). • Making judgements: Critical and judgmental skills will be acquired through the illustration of business cases and the discussion of concrete economic and financial business dynamics, as well as through the application of basic tools for strategic and financial analysis. • Communication skills: Through lectures and in-class discussion, students will be able to expose business issues and related decisions designed to address them, within the general economic framework of the external environment and industry, plan structure and governance decisions, evaluate of the economic-financial results, set organizational and strategic actions and be aware of their implications on performance. • Learning skills: Thorough class participation, discussion with the teacher, personal study and test, students will acquire the ability to continue their studies independently. Teacher's Profile courseProgram The course aims to illustrate and transfer knowledge related to the functioning of business organizations and the activities of business decision makers, using multiple disciplinary approaches. Thus, students will acquire an integrated and comprehensive vision of the company, suitable for the development of basic analytical skills, useful in business practice. The course is aimed at allowing students to acquire at least the following expected results: - knowledge and understanding: the students who will pass the final exam will be provided with adequate knowledge about the functioning of the business organizations and the activities of the company decision makers. In particular, they will know the essential tasks and guidelines of governance decisions and will handle the essential tools for setting and controlling the company's evolutionary dynamics, paying attention to the balance between real economy and finance in governance; - applying knowledge and understanding: students passing the final exam will be provided with a realistic and critical vision of modern companies and the tasks of company decision makers. They will know how to combine orientation to results and attention to risks, evaluate efficiency, effectiveness and profitability, set up company dynamics aimed at pursuing economic, financial and organizational balance. They will be able to configure the basic elements of the organizational structure of the company and apply the basic tools of strategic and financial analysis of the company (strategic analysis matrices, cost, revenues, contribution, profit model, operational leverage, financial leverage, performance management and measurement); - making judgements: critical and judgmental skills will be acquired through the illustration of business cases and the discussion of concrete economic and financial business dynamics, as well as through the application of basic tools for strategic and financial analysis; - communication skills: through lectures and in-class discussion, students will be able to expose business issues and related decisions designed to address them, within the general economic framework of the external environment and industry, plan structure and governance decisions, evaluate of the economic-financial results, set organizational and strategic actions and be aware of their implications on performance; - learning skills: thorough class participation, discussion with the teacher, personal study and test, students will acquire the ability to continue their studies independently. examMode The final exam is oral, and includes 5 questions: - the first one is general/introductory; - the second and third ones are theoretical and related the to key definitions included in the course program; - the fourth and fifth ones are applications related to functions, ratios and graphs included in the course program. Each question is worth 6 points out of 30, for an overall maximum of 30 points out of 30. The exam aims to verify the knowledge arguments discussed during the course, as well as analytical and argumentative skills. The student must demonstrate the ability to apply the acquired knowledge and a good ability of making connections among topics. Laude is for brilliant students, capable of making connections among topics, showing critical thinking and proposing personal considerations, also connected to current economic events. books - BARILE S., GATTI C., RENZI A., VAGNANI G. (2022), L’impresa. Fondamenti, profili economico-finanziari e sostenibilità, 3a edizione, McGraw-Hill, Milano. - GOLINELLI G.M. (2017), L’approccio sistemico al governo dell’impresa, vol. I, Verso l’impresa sistema sostenibile, 4a edizione, Cedam, Padova, capitoli I, II, III (con l’esclusione del paragrafo 3.11), V. classRoomMode Optional. bibliography BARILE S., GATTI C., RENZI A., VAGNANI G. (2022), L’impresa. Fondamenti, profili economico-finanziari e sostenibilità, 3a edizione, McGraw-Hill, Milano. - GOLINELLI G.M. (2017), L’approccio sistemico al governo dell’impresa, vol. I, Verso l’impresa sistema sostenibile, 4a edizione, Cedam, Padova, capitoli I, II, III (con l’esclusione del paragrafo 3.11), V.
GRUPPO OPZIONALE IN COMUNE QUALITà E VALORIZZAZIONE	-	-	-	-
CEREAL SCIENCE AND TECHNOLOGY ALESSIO CIMINI	First Semester	6	AGR/15
FOOD SYSTEM RETHINKING EMANUELE ZANNINI	First Semester	6	AGR/15		Learning objectives Understanding and engaging with the complexity of sustainable food production systems require training in different disciplines (primary production, ingredient and food processing, logistics, consumer science and food policy) and a strategic approach that can address this complexity at the system level. This food system study enables students to apply the principles of a systemic approach to food production systems with a focus on environmental, economic, and social sustainability. The course analyses production systems at both ends of the spectrum: highly productive systems with relatively high inputs and emissions to the environment and low productive systems with low input use and depletion of soil fertility. General objectives: After completing this course, students will be able to: • Use a systemic approach in the context of food production systems; • Understand evaluation methods used to assess the environmental impact of food production systems in different agro-ecological and socio-economic contexts and at different levels (e.g. farm, regional and global); • Understand present and future strong and weak points of different food production systems regarding economic, social and environmental sustainability. Teacher's Profile courseProgram The teaching syllabus is reported below by points. • Overview of the complexity of food production systems • Key knowledge of the systems thinking approach • Analysis and comparison of the performance of food production systems and the environmental issues • The assessment of environmental sustainability using key indicators • Assess the complexity and diversity of food production systems. • Understand the principles of system analysis and how it can be applied in the context of food production systems. • The concepts of interlinkages and sustainability in food systems, including sustainability trade-offs • The concept of value-added in sustainable food systems development. • Applying the Food System Wheel as an analytical framework to describe and analyses food systems. examMode The exam consists of group work, conducted during the course, and a final oral exam books Food Biotechnology (Woodhead Publishing India in Food Science, Technology and Nutrition) Hardcover - by S.C. Bhatia (Author) classRoomMode Attendance in person is recommended. In the case of working students, the blended modality is foreseen (in presence and with remote connection) bibliography Food Biotechnology (Woodhead Publishing India in Food Science, Technology and Nutrition) Hardcover - by S.C. Bhatia (Author) Teacher's Profile courseProgram The teaching syllabus is reported below by points. • Overview of the complexity of food production systems • Key knowledge of the systems thinking approach • Analysis and comparison of the performance of food production systems and the environmental issues • The assessment of environmental sustainability using key indicators • Assess the complexity and diversity of food production systems. • Understand the principles of system analysis and how it can be applied in the context of food production systems. • The concepts of interlinkages and sustainability in food systems, including sustainability trade-offs • The concept of value-added in sustainable food systems development. • Applying the Food System Wheel as an analytical framework to describe and analyses food systems. examMode The exam consists of group work, conducted during the course, and a final oral exam books Food Biotechnology (Woodhead Publishing India in Food Science, Technology and Nutrition) Hardcover - by S.C. Bhatia (Author) classRoomMode Attendance in person is recommended. In the case of working students, the blended modality is foreseen (in presence and with remote connection) bibliography Food Biotechnology (Woodhead Publishing India in Food Science, Technology and Nutrition) Hardcover - by S.C. Bhatia (Author)
121082 - INNOVATION IN THE FOOD INDUSTRY, CHEMICAL AND SENSORY ANALYSIS	-	12	-	-
FOOD PRODUCT INDUSTRIES EMANUELE ZANNINI	First Semester	6	AGR/15
CHEMICAL AND SENSORY ANALYSIS OF FOOD VALENTINA MELINI	First Semester	6	AGR/15
121083 - METABOLIC BIOTECHNOLOGY AND PLANT IMPROVEMENT SIMONE FERRARI	Second Semester	6	BIO/04
18238 - FREE EXAMS	Second Semester	12
NEW GROUP	-	-	-	-
PROCESSES AND PLANTS MARCO PETRANGELI PAPINI	First Semester	6	ING-IND/25
MICROBIOLOGY OF FERMENTED FOODS CARLO GIUSEPPE RIZZELLO	First Semester	6	AGR/16		Learning objectives Objective of the course The aim of the course is to provide students with fundamental knowledge on the role of microorganisms in food, with a specific focus on fermentation processes, food quality, and microbiological safety. Students will acquire both theoretical and practical tools to understand and apply microbiological methods in the agri-food sector and to critically analyze the interactions between microorganisms, food, and human health. Knowledge and understanding Students will acquire knowledge regarding: • the main factors affecting microbial growth in food; • the role of microorganisms in fermentation processes and food preservation; • microbiological and biomolecular techniques for the identification and characterization of foodborne microorganisms; • aspects related to food microbiological safety; Applying knowledge and understanding Students will be able to: • apply basic microbiological methods to food analysis; • identify and differentiate the main foodborne microorganisms; • evaluate the consequences of microbial presence in terms of food quality and safety; • interpret and critically discuss scientific articles in the field of food microbiology. Making judgements Students will develop the ability to: • critically analyze microbiological data from fermented and non-fermented foods; • evaluate the risks and benefits associated with microbial presence in food; • make independent judgements on current issues in food microbiology and public health Communication skills Students will be able to: • clearly communicate concepts and issues related to food microbiology; • present scientific data using appropriate technical language; • engage in academic and interdisciplinary discussions on the subject. Learning skills The course will provide students with tools to: • continue independent study in microbiological topics; • keep up to date with scientific and technological innovations in the agri-food sector; • develop educational and practical approaches in food microbiology. Teacher's Profile courseProgram Ecophysiology of microorganisms in food Effect of temperature, pH, water, redox potential on microbial growth • Control of microorganisms in food Use of chemicals, high and low temperatures, radiation, filtration, drying • Microbial dynamics in food: milk, eggs, meat, seafood, fruit and vegetables • Microbiology of fermented foods Yeasts and lactic bacteria Oenological microbiology: management of alcoholic fermentation and malolactic fermentation Microbiology of dairy products: yogurt and cheese Microbiology of leavened baked goods • Exercises Enumeration of microorganisms in food Isolation and identification of microorganisms examMode The final exam, consists of an oral test on the topics of the course. Marks are out of 30 For the final exam, the oral test aims at evaluating the knowledge and skills obtained during the course. For students enrolled in the academic year of the course, there is a written exemption test related to the topics of lessons and exercises conducted in the period preceding the test (about half the program). Examination is overcome if the student shows at least sufficient preparation, a level of knowledge appropriate to the minimum level of requirements, sufficient mastery of acceptable subject matter and language, and ability to analyse problems and structure of the arguments. The positive outcomes of the exemption test contributes to the final evaluation and has the validity of an academic year. For students eligible for exoneration, the final oral exam will only cover the topics of lessons and exercises carried out during the period following the exemption test. In this case, the assessment of the final exam is expressed as the mean between the mark of the exemption and the final tests. For foreign students the exam can be done in English. books - Lecture notes and educational supplies provided during the course - Microbiology and Technology of Fermented Foods, Hutkins, IFT Press, Wiley books for further studies: - Microbiologia Alimentare Applicata, Cocolin-Gobbetti-Neviani, Casa Editrice Ambrosiana - Biotecnologia dei prodotti lievitati da forno (Gobbetti - Rizzello) Casa Editrice Ambrosiana - Biavati B. e C. Sorlini. Microbiologia Generale e Agraria. Casa Editrice Ambrosiana. 2 - Dehò, Galli, Casa Editrice Ambrosiana, Biologia dei microrganismi bibliography - Microbiology and Technology of Fermented Foods, Hutkins, IFT Press, Wiley

SUBJECT	SEMESTER	CFU	SSD	LANGUAGE
GRUPPO OPZIONALE AFFINI E INTEGRATIVI QUALITà E VALORIZZAZIONE 2	-	-	-	-
ECONOMICS AND BUSINESS MANAGEMENT	Second Semester	6	SECS-P/08		Learning objectives The course aims to illustrate and transfer knowledge related to the functioning of business organizations and the activities of business decision makers, using multiple disciplinary approaches. Thus, students will acquire an integrated and comprehensive vision of the company, suitable for the development of basic analytical skills, useful in business practice • Knowledge and understanding: The student who will pass the final exam will be provided with adequate knowledge about the functioning of the business organizations and the activities of the company decision makers. In particular, they will know the essential tasks and guidelines of governance decisions and will handle the essential tools for setting and controlling the company's evolutionary dynamics, paying attention to the balance between real economy, finance and sustainability in governance. • Applying knowledge and understanding: The student passing the final exam will be provided with a realistic and critical vision of modern companies and the tasks of company decision makers. They will know how to combine orientation to results and attention to risks, evaluate efficiency, effectiveness and profitability, set up company dynamics aimed at pursuing economic, financial and organizational balance. They will be able to configure the basic elements of the organizational structure of the company and apply the basic tools of strategic and financial analysis of the company (strategic analysis matrices, cost, revenues, contribution, profit model, operational leverage, financial leverage, performance management and measurement). • Making judgements: Critical and judgmental skills will be acquired through the illustration of business cases and the discussion of concrete economic and financial business dynamics, as well as through the application of basic tools for strategic and financial analysis. • Communication skills: Through lectures and in-class discussion, students will be able to expose business issues and related decisions designed to address them, within the general economic framework of the external environment and industry, plan structure and governance decisions, evaluate of the economic-financial results, set organizational and strategic actions and be aware of their implications on performance. • Learning skills: Thorough class participation, discussion with the teacher, personal study and test, students will acquire the ability to continue their studies independently.
BIODIVERSITY AND ENHANCEMENT OF PLANTS	Second Semester	6	BIO/01		Learning objectives • Objective of the course • The course will illustrate how the peculiarities of numerous Italian plant food products, often outdated, are related to the response of the entire plant, and / or its edible organs, to changes in temperature, as shots of cold or heat, drought and alterations in organic / inorganic compounds in the soil, illustrating the relative biotechnology investigation, and possible enhancement in value. • Knowledge and understanding • At the end of the course the student will have understood how plants have naturally evolved throughout history, and how they were induced to evolve by man, and therefore selected, in order to better respond to his needs. He will have understood the genetic bases of evolution, domestication, hybridization. Will have understood biotechnological techniques to preserve or improve phenotypic and metabolic characteristics of the plants of interest. They will be able to argue how the different reproductive pathways of plants can represent an advantage and/or disadvantage for biodiversity. The student will know how metabolic, anatomical and/or developmental characteristics of plants can help to improve the quality of agricultural land or decontaminate soil from pollutants. • Applying knowledge and understanding • At the end of the course, students must be able to argue how biodiversity is the genetic heritage that is indispensable for human needs and fundamental for preserving the natural environment. • Making judgements • Students must be able to read and critically argue the scientific works proposed during the course relating to the topics discussed in class. • Communication skills • Students must be able to explain the topics covered in the course in a simple but not simplistic way, logical and well-spoken manner. • Learning skills • Students must demonstrate that they have understood the topics of the lessons in order to be able to tackle subsequent more specialized courses easily.
ENVIRONMENTAL BOTANY AND SUSTAINABILITY OF AGRI-FOOD PRODUCTION	Second Semester	6	BIO/03		Learning objectives • Objective of the course Acquisition by the students of knowledge and understanding skill regard the interactions between plants and the main environmental factors (abiotic and biotic), with particular regard to the effects on the sustainability of agri-food production. Acquisition of knowledge and understanding skill regard the link between flora, vegetation, cultivation and environmental heterogeneity (natural and human-induced). Acquisition of knowledge and understanding skill regard the value of biodiversity and agrobiodiversity. Acquisition by the students of the ability to apply this knowledge and to develop autonomous judgements regard the sustainability of agri-food production in different territorial contexts. • Knowledge and understanding Acquisition by the students of knowledge and understanding skill regard the interactions between plants and the main environmental factors (abiotic and biotic), with particular regard to the effects on the sustainability of agri-food production. Acquisition of knowledge and understanding skill regard link between flora, vegetation, cultivation and environmental heterogeneity (natural and human-induced). Acquisition of knowledge and understanding skill regard the value of biodiversity and agrobiodiversity. • Applying knowledge and understanding Acquisition by the students of the ability to apply the knowledge acquired regard the sustainability of agri-food production in different territorial contexts. • Making judgements Acquisition by the students of the ability to develop autonomous judgements regard the sustainability of agri-food production in different territorial contexts.
FOOD AND BIOCULTURAL DYNAMICS	Second Semester	3	M-FIL/02		Learning objectives • Objective of the course The course aims to offer students the resources to develop knowledge and skills useful for finding criteria to justify or critically evaluate the legitimacy of political and public decisions, institutions and practices that concern the most relevant moral issues raised in the context of 'diet. The course also aims to identify the ethical issues raised by biomedicine, discussing them in connection with the public debate and enhancing the comparison between different voices. • Knowledge and understanding The aim of the course will be to impart a wealth of knowledge inherent in the various theories and positions in the field of ethics about food, as much as to introduce students to this complexity, providing them with the categories useful for deciphering the issues that will be progressively discussed. • Applying knowledge and understanding Acquiring the categories of thinkability in ethical, socio-political terms will enable students to properly frame the questions posed, identifying the “real” problematic nodes of food ethics • Making judgements The acquisition of these skills and their exercise will be tested through classroom discussion of specific cases and will allow the development of a critical capacity aimed at the identification of solution proposals that are characterized by originality and practicability. • Communication skills The acquisition of these skills and their exercise will be tested through classroom discussion of specific cases and will allow the development of a critical capacity aimed at the identification of solution proposals that are characterized by originality and practicability. • Learning skills The pursuit of the course's educational objectives also includes an awareness of the extreme mutability of the issues involved in ethical reflection. The choice to orient teaching, not so much in terms of the acquisition of notions as in terms of the consolidation of critical capacity, is directed toward inducing intellectual curiosity, but above all the acquisition of an argumentative style aimed at searching for sources of updating and deepening, eschewing those simplifying solutions that often fail to capture the depth of the issues at stake.
FOOD PARASITES	Second Semester	6	VET/06		Learning objectives • Objective of the course: the goal of the course " Food-borne parasites " is to provide students with a biological, ecological, and evolutionary perspective on parasites, contextualizing them within the food sector, as well as epidemiological knowledge of the most relevant foodborne species for human health. • Knowledge and understanding At the end of the course, students are expected to demonstrate a basic understanding of: -The biology, ecology, and life cycle of the main parasites of human, animal, and environmental interest. -Host-parasite interaction mechanisms, including processes of pathogenesis, immune evasion, and evolutionary adaptation. -Major parasitic zoonoses and their impact on public health and food safety. • Applying knowledge and understanding: At the end of the course, students are expected to integrate knowledge and manage complexity with critical reflections, particularly: -Apply the acquired knowledge to identify macroscopic and microscopic preparations of the main human and veterinary parasites transmitted through food. -Demonstrate knowledge of how to use diagnostic tools to confirm the presence of parasitic infections in food or environmental samples. -Evaluate epidemiological data related to the spread of parasitic infections and infestations, identifying the most relevant parasites for food safety. • Making judgements: By the end of the course, students will be able to lay the groundwork for a critical analysis of issues related to the presence of parasites in food, recognizing the associated public health risks and the strategies for prevention, control, and management, while taking into account regulatory, hygienic-sanitary, and technological aspects. • Communication skills: Students will be able to use the specific terminology of the discipline, integrating knowledge of biology, zoological systematics, and epidemiology. • Learning skills: Students will develop the skills necessary to independently deepen their understanding of topics related to foodborne parasites, having learned how to access official sources for scientific information and to critically consult scientific literature and sector regulations.
ENVIRONMENTAL CAUSES OF FOOD CONTAMINATION	Second Semester	6	BIO/06
119314 - MICROBIOLOGICAL TECHNIQUES FOR FOOD QUALITY AND SAFETY	-	12	-	-	Learning objectives • Objective of the course The course aims to provide the most up-to-date notions about the role of spoilage microorganisms in food and the risk of pathogenic microorganisms. Moreover, the course seeks to delve into the topic of food preservation, in relation to the microbiota present, as well as monitoring and prevention systems in the agri-food chain. • Knowledge and understanding By the end of the course students will know the main microbiological risks associated with the most common matrices used in the food industry and will understand the main conventional and new-generation techniques used to control microorganisms in food. • Applying knowledge and understanding Students will be able to autonomously identify the factors that favor the development of microorganisms in foods and the most critical parameters related to food spoilage. They will be able to select the most suitable technologies aimed at controlling microorganisms in food and beverages, as well as identifying the prediction tools necessary to carry out these processes. • Making judgements Ability to interpret the results of experimental case studies and to adjust the parameters of control techniques to achieve defined quality standards. Acquisition of considerable autonomy of judgment related to course topics and specifically to current approaches used to control microorganisms in food. • Communication skills Ability to communicate the role of microbiological control for the food industry and its importance. Ability to spread the knowledge acquired on the topics of the course as well as the methodologies necessary to control and quantify microorganisms in foods. • Learning skills Ability to update and deepen self-knowledge in microbiological control through the study of scientific publications on emerging and innovative techniques. Gaining knowledge of this module is verified during lectures, practical lessons and through the case studies proposed during learning activities.
STARTER SELECTION AND PREDICTIVE MICROBIOLOGY MODULE	Second Semester	6	AGR/16		Learning objectives • Objective of the course The goal of this course is to provide the students with an in-depth knowledge on the selection criteria for natural or commercial microbial starters for food industry and on the main mathematical models applied to predict microbial growth in foods. • Knowledge and understanding Knowledge of chemical components and basic biological structures related to the raw materials of the agri-food industry, as well as the biotechnological processes of food transformation and food preservation • Applying knowledge and understanding Ability to independently identify and apply appropriate biotechnologies for transformation and hygienic-sanitary safety to be implemented in production processes and transformation products in the agri-food sector. Ability to identify and carry out biotechnological interventions aimed at achieving suitable quality standards (organoleptic, technological, hygienic-sanitary, and nutritional) of fermented food products. • Making judgements Ability to interpret the results of analytical controls and adjust the parameters of fermentation processes to achieve defined quality standards. • Communication skills Ability to communicate the importance and role of microorganisms and the purposes of biotechnological processes for controlling and transforming raw materials into food, in order to achieve specific quality standards. • Learning skills The expected learning outcomes, in terms of knowledge and skills, can be summarized as follows: the ability to update and deepen one's knowledge of food transformation biotechnologies through the study of scientific publications in the microbiology sector, with specific reference to applications in the fields of winemaking, dairy production, bakery leavened products, and fermented meat and vegetables
MICROBIOLOGICAL CONTROL MODULE FOR FOOD SAFETY	Second Semester	6	AGR/16		Learning objectives • Objective of the course The course aims to provide the most up-to-date notions about the role of spoilage microorganisms in food and the risk of pathogenic microorganisms. Moreover, the course seeks to delve into the topic of food preservation, in relation to the microbiota present, as well as monitoring and prevention systems in the agri-food chain. • Knowledge and understanding By the end of the course students will know the main microbiological risks associated with the most common matrices used in the food industry and will understand the main conventional and new-generation techniques used to control microorganisms in food. • Applying knowledge and understanding Students will be able to autonomously identify the factors that favor the development of microorganisms in foods and the most critical parameters related to food spoilage. They will be able to select the most suitable technologies aimed at controlling microorganisms in food and beverages, as well as identifying the prediction tools necessary to carry out these processes. • Making judgements Ability to interpret the results of experimental case studies and to adjust the parameters of control techniques to achieve defined quality standards. Acquisition of considerable autonomy of judgment related to course topics and specifically to current approaches used to control microorganisms in food. • Communication skills Ability to communicate the role of microbiological control for the food industry and its importance. Ability to spread the knowledge acquired on the topics of the course as well as the methodologies necessary to control and quantify microorganisms in foods. • Learning skills Ability to update and deepen self-knowledge in microbiological control through the study of scientific publications on emerging and innovative techniques. Gaining knowledge of this module is verified during lectures, practical lessons and through the case studies proposed during learning activities.
18240 - ENGLISH LANGUAGE	Second Semester	2	L-LIN/12		Learning objectives LM-70 sustainability – brief 16-hour course in English with Professor Cesare Manetti and the English language specialist (CEL) Marianne Marinelliconnected to Sapienza language centre. Students are awrded 2 ECTS for this course (European Credit Transfer and Accumulation System). This course has been active for a few years and is an innovative project where English language learning is contextualized and personalized to meet the requirements of the learning objectives of this master’s degree, always keeping in mind the limited number of hours available. The activities are aimed at improving students’ language abilities and at acquiring specific terminology directly related to the field of Food Science and Technology and to the 2030 Agenda of the United Nations. Students take an active part in group activities which, when possible, have included Italian and foreign students belonging to other degree courses and present their findings in the delivery of presentations in English once the course ends. • Objective of the course: though the use of multimedia resources and the FAO e-learningAcademy website students learn about and familiarize with the idea of sustainability, the 17 SDGs and the 2030 agenda with a specific focus on the world of food and agriculture. One of the requirements for students’ final exams is to complete a number of courses on the FAO e-learning Academy website where they will obtain a verified and recognized virtual badge together with their final presentations. • Knowledge and understanding: since this is a master’s degree, students are expected to be familiar with food science and technology and be able to combine such knowledge with the idea of sustainability in their field of study as lessons progress. English language abilities of the students may vary, and lessons are tailored for mixed ability classes to include everyone. • Applying knowledge and understanding: students work in groups to deliver their final presentations on a topic of their choice which combines sustainability and food science and technology and focuses on innovations in the students’ field of study through specific examples and explanations • Making judgements: students are expected to be able to gather and interpret data from their field of study and integrate this knowledge to contribute thoughtfully to the outcome of the course (final presentations and FAO e-learning Academy courses) • Communication skills: students can communicate information, ideas, problems and solutions to both specialist and non-specialist audiences • Learning skills: during this brief course students should have developed the ability to combine new and previous knowledge to think critically about how sustainability can improve the world of food science and technology and, more importantly, how the students themselves can make a difference.
16954 - TRAINING STAGE	Second Semester	12
18006 - FINAL EXAMINATION	Second Semester	10
18238 - FREE EXAMS	Second Semester	12
18237 - LAW OF THE AGRI-FOOD SYSTEM	Second Semester	6	IUS/03		Learning objectives • Objective of the course: The course aims to provide students with a wealth of knowledge on current issues of agri-food law, especially those linked to innovation profiles. The objective is to enable the learner to approach the complex mechanism of the sources of agri-food law where public and private sources intersect, located on different levels, global, union and domestic. Within these profiles particular attention is given to living law, the so-called. law in action. Another objective is to make the student understand the systematic dimension of agri-food law which is a supply chain right. The student is guided by the teacher on the path from the standard to its practical application, although it is not uncommon to start from the concrete case to arrive at the standard. Often, in fact, law maker judges are actual producers of norms. It is a discipline where a certain importance is given to the leading judicial cases which have marked "decisive moments in the development of the discipline" (see Albisinni, Strumentario, p. XXVII). • • Knowledge and understanding: The course aims to allow learners to understand the legal instruments that govern the agri-food system. • Applying knowledge and understanding: Thanks to the course followed, students will be able to apply the regulatory tools and adapt them to the specific case. • Making judgements: Learners will be able to understand which rules apply in different situations and how to comply with legal rules. • Communication skills: Students will be able to express themselves using correct technical-legal language. • Learning skills: The course aims to stimulate the learning abilities of students, who, thanks to the lessons, will be able to understand the underlying mechanism underlying the system.
GRUPPO OPZIONALE AFFINI E INTEGRATIVI QUALITà E VALORIZZAZIONE 2	-	-	-	-
FOOD AND BIOCULTURAL DYNAMICS	Second Semester	3	M-FIL/02		Learning objectives • Objective of the course The course aims to offer students the resources to develop knowledge and skills useful for finding criteria to justify or critically evaluate the legitimacy of political and public decisions, institutions and practices that concern the most relevant moral issues raised in the context of 'diet. The course also aims to identify the ethical issues raised by biomedicine, discussing them in connection with the public debate and enhancing the comparison between different voices. • Knowledge and understanding The aim of the course will be to impart a wealth of knowledge inherent in the various theories and positions in the field of ethics about food, as much as to introduce students to this complexity, providing them with the categories useful for deciphering the issues that will be progressively discussed. • Applying knowledge and understanding Acquiring the categories of thinkability in ethical, socio-political terms will enable students to properly frame the questions posed, identifying the “real” problematic nodes of food ethics • Making judgements The acquisition of these skills and their exercise will be tested through classroom discussion of specific cases and will allow the development of a critical capacity aimed at the identification of solution proposals that are characterized by originality and practicability. • Communication skills The acquisition of these skills and their exercise will be tested through classroom discussion of specific cases and will allow the development of a critical capacity aimed at the identification of solution proposals that are characterized by originality and practicability. • Learning skills The pursuit of the course's educational objectives also includes an awareness of the extreme mutability of the issues involved in ethical reflection. The choice to orient teaching, not so much in terms of the acquisition of notions as in terms of the consolidation of critical capacity, is directed toward inducing intellectual curiosity, but above all the acquisition of an argumentative style aimed at searching for sources of updating and deepening, eschewing those simplifying solutions that often fail to capture the depth of the issues at stake.
PROCESSES AND PLANTS	Second Semester	6	ING-IND/25

SUBJECT	SEMESTER	CFU	SSD	LANGUAGE
120026 - FOOD SAFETY AND COMPLIANCE OF PLANT-BASED PRODUCTIONS GABRIELE CHILOSI	First Semester	6	AGR/12
121084 - ECONOMICS OF THE FOOD INDUSTRY EMANUELE BLASI	First Semester	6	AGR/01
SHARED OPTIONAL GROUP: FOOD TECHNOLOGY/	-	-	-	-
CEREAL SCIENCE AND TECHNOLOGY ALESSIO CIMINI	First Semester	6	AGR/15
FOOD SYSTEM RETHINKING EMANUELE ZANNINI	First Semester	6	AGR/15		Learning objectives Understanding and engaging with the complexity of sustainable food production systems require training in different disciplines (primary production, ingredient and food processing, logistics, consumer science and food policy) and a strategic approach that can address this complexity at the system level. This food system study enables students to apply the principles of a systemic approach to food production systems with a focus on environmental, economic, and social sustainability. The course analyses production systems at both ends of the spectrum: highly productive systems with relatively high inputs and emissions to the environment and low productive systems with low input use and depletion of soil fertility. General objectives: After completing this course, students will be able to: • Use a systemic approach in the context of food production systems; • Understand evaluation methods used to assess the environmental impact of food production systems in different agro-ecological and socio-economic contexts and at different levels (e.g. farm, regional and global); • Understand present and future strong and weak points of different food production systems regarding economic, social and environmental sustainability. Teacher's Profile courseProgram The teaching syllabus is reported below by points. • Overview of the complexity of food production systems • Key knowledge of the systems thinking approach • Analysis and comparison of the performance of food production systems and the environmental issues • The assessment of environmental sustainability using key indicators • Assess the complexity and diversity of food production systems. • Understand the principles of system analysis and how it can be applied in the context of food production systems. • The concepts of interlinkages and sustainability in food systems, including sustainability trade-offs • The concept of value-added in sustainable food systems development. • Applying the Food System Wheel as an analytical framework to describe and analyses food systems. examMode The exam consists of group work, conducted during the course, and a final oral exam books Food Biotechnology (Woodhead Publishing India in Food Science, Technology and Nutrition) Hardcover - by S.C. Bhatia (Author) classRoomMode Attendance in person is recommended. In the case of working students, the blended modality is foreseen (in presence and with remote connection) bibliography Food Biotechnology (Woodhead Publishing India in Food Science, Technology and Nutrition) Hardcover - by S.C. Bhatia (Author)
EXTRA CURRICULAR GROUP	-	-	-	-
PROFESSIONALIZING ACTIVITIES	First Semester	6	CHIM/11		Learning objectives Recognition of examinations completed at different universities
121090 - FOOD BIOTECHNOLOGY AND MICROBIOLOGY FRANCESCA LUZIATELLI	First Semester	6	CHIM/11
OPTIONAL GROUP: FOOD TECHNOLOGIES WITH AN AGRI-CHEMICAL FOCUS	-	-	-	-
SCIENCE AND TECHNOLOGY OF BAKED GOODS AND PASTRIES RENéE ABOU JAOUDE'	First Semester	6	CHIM/11		Learning objectives This course aims to provide specialized training in the field of science and technology applied to the baking and pastry industry. The objective is to train professionals capable of understanding and managing production processes, from the analysis of raw materials to product and process innovation, while considering market needs and industry challenges.By the end of the course, students will have acquired:  An in-depth knowledge of the raw materials used, including their functional properties and suitability for processing.  A comprehensive understanding of the different types of baked and pastry products and their respective production processes, including fermented and unfermented doughs, creams, chocolate, and gelato.  The ability to recognize and classify different types of products and their technologicalStudents will be able to:  Select and use raw materials based on their properties and the production goal.  Apply the technologies and specific production processes for different types of baked and pastry products.  Analyze and solve technical problems related to production, thereby improving process efficiency.  Develop new product formulations that meet specific needs, such as health-focused pastry or market innovations.  Design and efficiently organize the spaces of a pastry or bakery laboratory, adhering to production standards.Students will develop the ability to:  Critically evaluate the quality of raw materials and finished products.  Independently choose the most suitable processes and technologies to achieve optimal results.  Formulate hypotheses and proposals for process and product innovation.  Make informed decisions to improve production efficiency and address industry challenges.By the end of the course, students will be able to:  Communicate their knowledge and operational decisions clearly and technically to colleagues, superiors, and clients.  Present innovation projects in a structured and persuasive manner, illustrating the expected benefits.  Interact effectively in work teams for the development of new products or the improvement of existing processes.Students will be able to:  Independently gather and analyze new information and trends related to the sector.  Update their skills in a continuously evolving field, such as that of food and pastry products.  Independently deepen their understanding of specific topics of interest, preparing for future professional challenges or specialized training paths. specificities.  Knowledge of the machinery and equipment used in the various processing stages.  An overall view of health-focused pastry and the design of workspaces.Gli studenti saranno in grado di:  Selezionare e utilizzare le materie prime in base alle loro proprietà e all'obiettivo produttivo. Teacher's Profile courseProgram The Baking and Confectionery Product Science and Technology Course aims to train professionals capable of working in the food industry specifically within the baking and confectionery sectors. The primary educational objectives focus on understanding the compositional characteristics of raw materials, with a particular emphasis on their functional properties and their suitability for processing. Concurrently, the course seeks to provide a comprehensive understanding of the various types of baked and confectionery products, the specific goals of transformation processes, and the machinery used in the processing phases. Furthermore, the course aims to develop the skills necessary to address and lead process and product innovation, thereby improving production efficiency and developing new products that meet market demands and current industry challenges. Program: Classification of baked and confectionery products. Raw materials for baked and confectionery products and their role in dough preparation: flours and starches, water, sugars and sweeteners, eggs, milk and dairy products, lipids, suspensions, leavening agents, functional ingredients. Baking and Confectionery Product Technology. Non-fermented doughs (unleavened products, physically and chemically leavened products, laminated and extruded products). Fermented doughs (biologically leavened products, laminated, puff pastry). Basic and compound creams. Chocolate production technology. Ice cream production technology. Healthy confectionery. Design of workspaces in artisan pastry and bakery laboratories. examMode Students will be required to demonstrate that they have learned all topics covered in the module's syllabus. The assessment of acquired knowledge and skills will be verified through: - Oral examination on all syllabus topics (75% of the final grade); - Project evaluation (25% of the final grade). OPTIONAL: In-progress assessment (mid-term exam) for students attending lectures books Zhou, W., Hui, Y. H., De Leyn, I., Pagani, M. A., Rosell, C. M., Selman, J. D., & Therdthai, N. (2014). Bakery Products Science and Technology. Wiley Blackwell. Cauvain, S. (2015). Technology of breadmaking. Springer. Edwards, W. P. (2007). The science of bakery products. Royal Society of chemistry. Belitz, I. H. D., & Grosch, I. W. (2013). Food chemistry. Springer Science & Business Media. Sumnu I., Gulum S. (2008). Food engineering aspects of baking sweet goods. CRC Press. Supplementary material will be provided. Books will be available on Moodle. classRoomMode Highly recommended. bibliography Cauvain, S. (2015). Technology of breadmaking. Springer. Edwards, W. P. (2007). The science of bakery products. Royal Society of chemistry. Belitz, I. H. D., & Grosch, I. W. (2013). Food chemistry. Springer Science & Business Media.
GENETIC AND MOLECULAR TECHNIQUES FOR IMPROVING THE QUALITY OF ANIMAL PRODUCTIONS DANIELE PIETRUCCI	First Semester	6	AGR/17		Learning objectives The course aims to provide students with knowledge of the main genetic and molecular techniques essential for improving animal production, with particular reference to sequencing techniques and the use of SNPChip panels. It will also cover genetic and genomic selection in livestock, in order to understand how to enhance both the productivity and quality of animal products in the food sector.At the end of the course, the student will acquire the knowledge necessary to understand genetic and genomic improvement and their impact on animal productivity. They will be able to understand and analyze the procedures required to carry out genetic improvement. The student will also gain knowledge enabling them to understand genetic processes and identify the genes involved in the improvement of food production.The student will develop the ability to independently interpret both basic and applied knowledge of genetic technologies involved in the improvement of animal production. This ability will be acquired particularly through the reading of scientific articles applied to practical cases of genetic improvement, with the aim of better understanding how to apply knowledge of genetic technologies.At the end of the course, students will have acquired the ability to process complex and/or incomplete information related to genetic technologies in the field of animal production. Using this information, they will be able to develop original and independent ideas and judgments. They will also be able to critically retrieve and select information through the use of scientific articles and the knowledge acquired during the course.At the end of the course, the student will have acquired the ability to formulate a discourse consistent with the field of genetic technologies applied to animal production. The scientific language used will be appropriate, employing correct terminology and allowing for the presentation of topics in a clear and well-structured manner.At the end of the course, the student will have the skills necessary to independently pursue studies related to genetic technologies applied to the improvement of animal production. Through the knowledge acquired, they will be able to learn additional and more advanced concepts, whether provided by other professional pathways or through independent study. Furthermore, they will be able to integrate the acquired knowledge with concepts learned in other courses or fields of study related to the agri-food sector. Teacher's Profile courseProgram Molecular and quantitative genetic applied to livestock production, for quality control and food safety. State of art and sector potential. Hereditability; genetic improvement per year; selection schemes; genomic selection. Application of Molecular Biology techniques in animal production: SNP panels; Next Generation Sequencing; Third Generation Sequencing examMode Written exam. Four questions, each worth eight points. If the total score is equal to or greater than 31, the final grade will be “30 cum laude (with honors).” books Slides and other teaching materials provided during lectures classRoomMode Attendance is not compulsory but is strongly recommended bibliography Li Y, Kim JJ. Multiple Linkage Disequilibrium Mapping Methods to Validate Additive Quantitative Trait Loci in Korean Native Cattle (Hanwoo). Asian-Australas J Anim Sci. 2015 Jul;28(7):926-35. doi: 10.5713/ajas.15.0077. PMID: 26104396; PMCID: PMC4478501. Bongiorni S, Mancini G, Chillemi G, Pariset L, Valentini A. Identification of a short region on chromosome 6 affecting direct calving ease in Piedmontese cattle breed. PLoS One. 2012;7(12):e50137. doi: 10.1371/journal.pone.0050137. Epub 2012 Dec 4. PMID: 23226511; PMCID: PMC3514265. Mueller ML, Van Eenennaam AL. 41 Awardee Talk: Synergistic Power of Genomic Selection, Assisted Reproductive Technologies, and Gene Editing to Drive Genetic Improvement of Cattle. J Anim Sci. 2022 Sep 21;100(Suppl 3):10–1. doi: 10.1093/jas/skac247.018. PMCID: PMC9493833. Trigo BB, Utsunomiya ATH, Fortunato AAAD, Milanesi M, Torrecilha RBP, Lamb H, Nguyen L, Ross EM, Hayes B, Padula RCM, Sussai TS, Zavarez LB, Cipriano RS, Caminhas MMT, Lopes FL, Pelle C, Leeb T, Bannasch D, Bickhart D, Smith TPL, Sonstegard TS, Garcia JF, Utsunomiya YT. Variants at the ASIP locus contribute to coat color darkening in Nellore cattle. Genet Sel Evol. 2021 Apr 28;53(1):40. doi: 10.1186/s12711-021-00633-2. PMID: 33910501; PMCID: PMC8082809. Palombo V, Milanesi M, Sgorlon S, Capomaccio S, Mele M, Nicolazzi E, Ajmone-Marsan P, Pilla F, Stefanon B, D'Andrea M. Genome-wide association study of milk fatty acid composition in Italian Simmental and Italian Holstein cows using single nucleotide polymorphism arrays. J Dairy Sci. 2018 Dec;101(12):11004-11019. doi: 10.3168/jds.2018-14413. Epub 2018 Sep 20. PMID: 30243637. Aguiar TS, Torrecilha RBP, Milanesi M, Utsunomiya ATH, Trigo BB, Tijjani A, Musa HH, Lopes FL, Ajmone-Marsan P, Carvalheiro R, Neves HHR, do Carmo AS, Hanotte O, Sonstegard TS, Garcia JF, Utsunomiya YT. Association of Copy Number Variation at Intron 3 of HMGA2 With Navel Length in Bos indicus. Front Genet. 2018 Dec 7;9:627. doi: 10.3389/fgene.2018.00627. PMID: 30581455; PMCID: PMC6292862. Low WY, Tearle R, Bickhart DM, Rosen BD, Kingan SB, Swale T, Thibaud-Nissen F, Murphy TD, Young R, Lefevre L, Hume DA, Collins A, Ajmone-Marsan P, Smith TPL, Williams JL. Chromosome-level assembly of the water buffalo genome surpasses human and goat genomes in sequence contiguity. Nat Commun. 2019 Jan 16;10(1):260. doi: 10.1038/s41467-018-08260-0. PMID: 30651564; PMCID: PMC6335429.
NOVEL FOODS & FOOD DESIGN MARGHERITA MODESTI	First Semester	6	AGR/15		Learning objectives The course aims to provide students with a critical overview of innovations in the food sector, with a particular focus on novel foods, emerging ingredients (e.g., algae, insects, mycoproteins, etc.), and design strategies for new sustainable and functional food productsAt the end of the course, students will understand the main categories of novel foods, the emerging technologies used in their production, and the related regulatory and sensory aspectsStudents will be able to apply the acquired knowledge to the design of new food products, assessing their feasibility, sustainability, and consumer acceptance.Students will develop critical thinking skills to analyze the opportunities and limitations of food innovation, making independent judgments on technological, ethical, and economic aspectsStudents will be able to clearly and effectively present and discuss innovative projects in the food sector, using appropriate technical and scientific language.Students will acquire methodological tools to independently explore topics related to food design, food biotechnology, and novel foods, staying up-to-date on regulatory and scientific developments Teacher's Profile courseProgram Module 1 – Introduction and Regulatory Framework of Novel Foods • Definition of Novel Food according to EU Regulation 2015/2283 • EFSA authorization process and ethical/cultural implications • Key case studies • Regulatory barriers and risk perception Module 2 – Emerging Food Sources and Sustainability • Edible insects • Algae and microalgae • Cultured meat • Plant-based food Module 3 – Technologies for Novel Food Production • 3D food printing • Microencapsulation of bioactive compounds • Precision fermentation • Sustainable and smart packaging Module 4 – Food Design • What is food design: history, approaches, applications • Packaging and visual communication • Emotions, storytelling, and product perception examMode Development and presentation of a novel food concept, including the definition of product idea, innovative ingredients, processing technology, and considerations of sustainability, safety, and product communication. books Teaching material provided by the lecturer: PDF files of the lectures, EU regulations, scientific bibliography. classRoomMode Attendance is not compulsory, but it is highly recommended in order to take full advantage of practical exercises and classroom projects. bibliography Book: Food Design for the Real World. Sonia Massari. Ed. Franco Angeli, ISBN e-book Open Access: 9788835181668. Copyright © 2025 by FrancoAngeli s.r.l., Milano, Italy. Articles: 1. Tang, W., Wang, R., Liu, W., He, J., & Liu, J. (2025). A comprehensive review on algae oil: Resources, production, encapsulation and application in food. Food Research International, 217, 116783. https://doi.org/10.1016/j.foodres.2025.116783 Alae oils 2. Kovaleski, G., & Ventura, S. P. M. (2025). Benefits, challenges and future of incorporation of algae into dairy products such as cheese and yogurt. Journal of Food Composition and Analysis, 147, 108045. https://doi.org/10.1016/j.jfca.2025.108045 algae into dairy products 3. Geada, P., Moreira, C., Silva, M., Nunes, R., Madureira, L., Rocha, C. M. R., Pereira, R. N., Vicente, A. A., & Teixeira, J. A. (2021). Algal proteins: Production strategies and nutritional and functional properties. Bioresource Technology, 332, 125125. https://doi.org/10.1016/j.biortech.2021.125125 4. Soleymani, S., Naghib, S. M., & Mozafari, M. R. (2024). An overview of cultured meat and stem cell bioprinting: How to make it, challenges and prospects, environmental effects, society’s culture and the influence of religions. Journal of Agriculture and Food Research, 18, 101307. https://doi.org/10.1016/j.jafr.2024.101307 Carne coltivata_review 5. Liu, X., Yang, C., Qin, J., Li, J., Li, J., & Chen, J. (2023). Challenges, process technologies, and potential synthetic biology opportunities for plant-based meat production. LWT, 184, 115109. https://doi.org/10.1016/j.lwt.2023.115109 6. Roma, R., Ottomano Palmisano, G., & De Boni, A. (2020). Insects as novel food: A consumer attitude analysis through the dominance-based rough set approach. Foods, 9, 387. https://doi.org/10.3390/foods9040387 7. Cai, J., Wang, S., Li, Y., Dong, S., Liang, J., Liu, Y., & Li, S. (2024). Industrialization progress and challenges of cultivated meat. Journal of Future Foods, 4(2), 119–127. https://doi.org/10.1016/j.jfutfo.2023.06.002 8. Fernández Castaneda, L. A., Langton, M., & Zamaratskaia, G. (2025). Faba bean and oat as ingredients in fermented plant-based foods: Opportunities and challenges. Applied Food Research, 5, 101169. https://doi.org/10.1016/j.afres.2025.101169 9. Silva, A. K. F., Ferreira, F. S., & Lins Neto, E. M. F. (2025). Food plants and associated food taboos: Systematic review on restriction factors. Discover Food, 5, 102. https://doi.org/10.1007/s44187-025-00390-x 10. Rice, D., Singh, R., Priya, H., Valerozo, J., & Anal, A. K. (2025). Transforming plant-based alternatives by harnessing precision fermentation for next-generation ingredients. Journal of the Science of Food and Agriculture, 105, 6296–6305. https://doi.org/10.1002/jsfa.14168 11. Rodríguez Escobar, M. I., Cadena, E., Nhu, T. T., Cooreman-Algoed, M., De Smet, S., & Dewulf, J. (2021). Analysis of the cultured meat production system in function of its environmental footprint: Current status, gaps and recommendations. Foods, 10, 2941. https://doi.org/10.3390/foods10122941 12. Mosibo, O. K., Ferrentino, G., & Udenigwe, C. C. (2024). Microalgae proteins as sustainable ingredients in novel foods: Recent developments and challenges. Foods, 13, 733. https://doi.org/10.3390/foods13050733 13. Agregán, R., Rötter, L., Lorenzo, J. M., & Esatbeyoglu, T. (2025). Opportunities and challenges of egg substitutes. Discover Food, 5, 72. https://doi.org/10.1007/s44187-025-00335-4 14. Ahmad, M., Qureshi, S., Akbar, M. H., Siddiqui, S. A., Gani, A., Mushtaq, M., Hassan, I., & Dhull, S. B. (2022). Plant-based meat alternatives: Compositional analysis, current development and challenges. Applied Food Research, 2, 100154. https://doi.org/10.1016/j.afres.2022.100154 15. Kaur, H., Kaur, K., & Arora, D. (2026). Advancing plant-based milk alternatives: Challenges, opportunities, and the role of innovative processing technologies. Food Control, 180, 111671. https://doi.org/10.1016/j.foodcont.2025.111671 16. Sarathy, S. P., Ravikumar, H., Nanjan, P., Alagesan, N., & Chua, B. L. (2025). Plant-based protein: A multi-nutritional sustainable alternative to animal foods and their structure, functions, and relationship: A review. International Journal of Biological Macromolecules, 321, 146465. https://doi.org/10.1016/j.ijbiomac.2025.146465 17. Bryant, C., & Barnett, J. (2018). Consumer acceptance of cultured meat: A systematic review. Meat Science, 143, 8–17. https://doi.org/10.1016/j.meatsci.2018.04.008 18. Rauf Dahlstedt, S., Trigo, J. P., Stedt, K., Rosqvist, F., Undeland, I., Pavia, H., Rune, C. J. B., Giacalone, D., & Sandvik, P. (2025). Sensory evaluation of seaweed – A scoping review and systematic assessment of sensory studies. Applied Food Research, 5, 101057. https://doi.org/10.1016/j.afres.2025.101057 19. Ali, A., & Bharali, P. (2025). The rise of plant-based meat alternatives: Challenges and perspectives. Food Bioscience, 68, 106640. https://doi.org/10.1016/j.fbio.2025.106640 20. Trung, V. T., Huynh, T. V., Thinh, P. D., San, P. T., Bang, T. H., & Hang, N. T. (2021). Probiotic fermented beverage from macroalgae. Natural Product Communications, 16(12), 1–9.
18255 - FOOD BIOPROCESSES AND ADVANCED MICROBIAL METHODOLOGIES MAURIZIO RUZZI	Second Semester	6	CHIM/11		Learning objectives The goal of this course is to provide the students with in-depth knowledge on the use of fermentation and omics technologies for the development of novel starters, probiotics, and biocatalysts for the food industry, the study of foodborne bacterial pathogens, and the valorization of food waste and residues. The format consists of lectures, case studies, problems sets, and student presentations. Expected Results Knowledge and Understanding The results defined by this descriptor are pursued through lectures, didactic laboratories and seminars foreseen in the course of teaching. The student will acquire knowledge of the use of omics techniques for the characterization and genetic improvement of microbial biocatalysts of food interest. Applying knowledge and understanding What is defined by this descriptor is achieved through lectures, laboratory exercises, and multimedia presentations in which the student will have to demonstrate that he is able to apply general knowledge to specific case studies Making judgements On the basis of what is specified by the following descriptor, the course aims to provide students with all the necessary tools to be able to analyze and interpret experimental results and practical cases concerning microbial bioprocesses of food interest, in order to develop their own thinking. critic. Communication skills The ability is developed: in the classroom, through the active involvement of students through multimedia presentations that allow you to evaluate communication skills and the correct ownership of scientific language; outside the classroom, through direct interaction with the teacher, in person or via the web. Learning skills The student is involved in reading technical-scientific articles on topics related to the topics of the program to stimulate the understanding of the text and the critical analysis of its content. Teacher's Profile courseProgram “Microbial Cell Factories”. Application of Metabolomics to “Microbial Cell Factories”. Application of enzyme and cofactor engineering in food biotechnology. Application of functional genomics in the fermentation industries. Application of metabolic engineering to fermentation-based food industries. Genomics and proteomics-based methods for the study of foodborne bacterial pathogens. Application of Next-generation sequencing in food microbiology. Increased production of nutriments by genetically engineered bacteria. Microbial production of organic acids and its improvement by genome shuffling. Production of high-quality probiotics using novel fermentation and stabilization technologies. examMode Final oral exam covering the entire program. The evaluation is expressed in the thirtieths (minimum grade 18/30, maximum mark 30/30 with honors). The vote will consider the knowledge of the topics of the teaching program and the ability to use them for the development and optimization of microbial bioprocesses for the food industry. books Biotechnology in Functional Foods and Nutraceuticals (Edited by D. Bagchi, F. C. Lau, D. K. Ghosh). CRC Press 2010 (ISBN: 978-1-4200-8711-6). Chapter: 9, 16, 21, 24. Advanced in Food Biotechnology (Edited by V. Ravishankar Rai) Wiley-Blackwell 2015 (ISBN: 978-1-118-86455-5). Chapter: 13, 15, 16, 18. Fermentation Microbiology and Biotechnology, Third Edition (Edited by E. M. T. El-Mansi, C. F. A. Bryce, Arnold L. Demain, A.R. Allman) CRC Press 2011 (ISBN: 978-1-4398-5579-9). Chapter: 6, 8, 9 e 10. Genomics of foodborne bacterial pathogens (Edited by M. Wiedmann and W. Zhang). Springer Science, 2011 (ISBN 978-1-4419-7685-7). Chapter: 1, 10, 11, 13. Additional material and videos on the Google Classroom platform (https://classroom.google.com/c/NjYzNTkzNDQxMzk0?cjc=ico5hrt). mode Lectures and laboratories classRoomMode Course and laboratory attendance are not compulsory but strongly recommended to all students. bibliography Biotechnology in Functional Foods and Nutraceuticals (Edited by D. Bagchi, F. C. Lau, D. K. Ghosh). CRC Press 2010 (ISBN: 978-1-4200-8711-6). Chapter: 9, 16, 21, 24. Advanced in Food Biotechnology (Edited by V. Ravishankar Rai) Wiley-Blackwell 2015 (ISBN: 978-1-118-86455-5). Chapter: 13, 15, 16, 18. Fermentation Microbiology and Biotechnology, Third Edition (Edited by E. M. T. El-Mansi, C. F. A. Bryce, Arnold L. Demain, A.R. Allman) CRC Press 2011 (ISBN: 978-1-4398-5579-9). Chapter: 6, 8, 9 e 10. Genomics of foodborne bacterial pathogens (Edited by M. Wiedmann and W. Zhang). Springer Science, 2011 (ISBN 978-1-4419-7685-7). Chapter: 1, 10, 11, 13. Additional material and videos on the Google Classroom platform (https://classroom.google.com/c/NjYzNTkzNDQxMzk0?cjc=ico5hrt).
EXTRA CURRICULAR GROUP	-	-	-	-
PROFESSIONALIZING ACTIVITIES	First Semester	6	CHIM/11		Learning objectives Recognition of examinations completed at different universities
OPTIONAL GROUP FOOD TECHNOLOGY - ECONOMICS	-	-	-	-
MARKETING OF AGRI-FOOD PRODUCTS CLARA CICATIELLO	First Semester	6	AGR/01
121085 - INNOVATIVE ANALYTICS AND SENSORY ANALYSIS	-	12	-	-
SENSORY ANALYSIS AND CONSUMER SCIENCE DIANA DE SANTIS	First Semester	6	AGR/15
TRADITIONAL AND INNOVATIVE ANALYTICS FOR THE AGRI-FOOD SECTOR ANDREA BELLINCONTRO	First Semester	6	AGR/15
121086 - CHEMICAL ANALYSIS OF AGRI-FOOD MATRICES ALESSANDRO D'ANNIBALE	Second Semester	6	AGR/13

SUBJECT	SEMESTER	CFU	SSD	LANGUAGE
18238 - FREE EXAMS	First Semester	12
18533 - TIROCINIO	First Semester	6
120028 - MICROBIOLOGICAL TECHNIQUES FOR FOOD QUALITY AND SAFETY	-	12	-	-	Learning objectives • Objective of the course The course aims to provide the most up-to-date notions about the role of spoilage microorganisms in food and the risk of pathogenic microorganisms. Moreover, the course seeks to delve into the topic of food preservation, in relation to the microbiota present, as well as monitoring and prevention systems in the agri-food chain. • Knowledge and understanding By the end of the course students will know the main microbiological risks associated with the most common matrices used in the food industry and will understand the main conventional and new-generation techniques used to control microorganisms in food. • Applying knowledge and understanding Students will be able to autonomously identify the factors that favor the development of microorganisms in foods and the most critical parameters related to food spoilage. They will be able to select the most suitable technologies aimed at controlling microorganisms in food and beverages, as well as identifying the prediction tools necessary to carry out these processes. • Making judgements Ability to interpret the results of experimental case studies and to adjust the parameters of control techniques to achieve defined quality standards. Acquisition of considerable autonomy of judgment related to course topics and specifically to current approaches used to control microorganisms in food. • Communication skills Ability to communicate the role of microbiological control for the food industry and its importance. Ability to spread the knowledge acquired on the topics of the course as well as the methodologies necessary to control and quantify microorganisms in foods. • Learning skills Ability to update and deepen self-knowledge in microbiological control through the study of scientific publications on emerging and innovative techniques. Gaining knowledge of this module is verified during lectures, practical lessons and through the case studies proposed during learning activities.
STARTER SELECTION AND PREDICTIVE MICROBIOLOGY	Second Semester	6	AGR/16		Learning objectives • Objective of the course The goal of this course is to provide the students with an in-depth knowledge on the selection criteria for natural or commercial microbial starters for food industry and on the main mathematical models applied to predict microbial growth in foods. • Knowledge and understanding Knowledge of chemical components and basic biological structures related to the raw materials of the agri-food industry, as well as the biotechnological processes of food transformation and food preservation • Applying knowledge and understanding Ability to independently identify and apply appropriate biotechnologies for transformation and hygienic-sanitary safety to be implemented in production processes and transformation products in the agri-food sector. Ability to identify and carry out biotechnological interventions aimed at achieving suitable quality standards (organoleptic, technological, hygienic-sanitary, and nutritional) of fermented food products. • Making judgements Ability to interpret the results of analytical controls and adjust the parameters of fermentation processes to achieve defined quality standards. • Communication skills Ability to communicate the importance and role of microorganisms and the purposes of biotechnological processes for controlling and transforming raw materials into food, in order to achieve specific quality standards. • Learning skills The expected learning outcomes, in terms of knowledge and skills, can be summarized as follows: the ability to update and deepen one's knowledge of food transformation biotechnologies through the study of scientific publications in the microbiology sector, with specific reference to applications in the fields of winemaking, dairy production, bakery leavened products, and fermented meat and vegetables
MICROBIOLOGICAL CONTROL FOR FOOD SAFETY	Second Semester	6	AGR/16		Learning objectives • Objective of the course The course aims to provide the most up-to-date notions about the role of spoilage microorganisms in food and the risk of pathogenic microorganisms. Moreover, the course seeks to delve into the topic of food preservation, in relation to the microbiota present, as well as monitoring and prevention systems in the agri-food chain. • Knowledge and understanding By the end of the course students will know the main microbiological risks associated with the most common matrices used in the food industry and will understand the main conventional and new-generation techniques used to control microorganisms in food. • Applying knowledge and understanding Students will be able to autonomously identify the factors that favor the development of microorganisms in foods and the most critical parameters related to food spoilage. They will be able to select the most suitable technologies aimed at controlling microorganisms in food and beverages, as well as identifying the prediction tools necessary to carry out these processes. • Making judgements Ability to interpret the results of experimental case studies and to adjust the parameters of control techniques to achieve defined quality standards. Acquisition of considerable autonomy of judgment related to course topics and specifically to current approaches used to control microorganisms in food. • Communication skills Ability to communicate the role of microbiological control for the food industry and its importance. Ability to spread the knowledge acquired on the topics of the course as well as the methodologies necessary to control and quantify microorganisms in foods. • Learning skills Ability to update and deepen self-knowledge in microbiological control through the study of scientific publications on emerging and innovative techniques. Gaining knowledge of this module is verified during lectures, practical lessons and through the case studies proposed during learning activities.
18237 - LAW OF THE AGRI-FOOD SYSTEM	Second Semester	6	IUS/03		Learning objectives • Objective of the course: The course aims to provide students with a wealth of knowledge on current issues of agri-food law, especially those linked to innovation profiles. The objective is to enable the learner to approach the complex mechanism of the sources of agri-food law where public and private sources intersect, located on different levels, global, union and domestic. Within these profiles particular attention is given to living law, the so-called. law in action. Another objective is to make the student understand the systematic dimension of agri-food law which is a supply chain right. The student is guided by the teacher on the path from the standard to its practical application, although it is not uncommon to start from the concrete case to arrive at the standard. Often, in fact, law maker judges are actual producers of norms. It is a discipline where a certain importance is given to the leading judicial cases which have marked "decisive moments in the development of the discipline" (see Albisinni, Strumentario, p. XXVII). • • Knowledge and understanding: The course aims to allow learners to understand the legal instruments that govern the agri-food system. • Applying knowledge and understanding: Thanks to the course followed, students will be able to apply the regulatory tools and adapt them to the specific case. • Making judgements: Learners will be able to understand which rules apply in different situations and how to comply with legal rules. • Communication skills: Students will be able to express themselves using correct technical-legal language. • Learning skills: The course aims to stimulate the learning abilities of students, who, thanks to the lessons, will be able to understand the underlying mechanism underlying the system.
18240 - ENGLISH LANGUAGE	Second Semester	2	L-LIN/12		Learning objectives LM-70 sustainability – brief 16-hour course in English with Professor Cesare Manetti and the English language specialist (CEL) Marianne Marinelliconnected to Sapienza language centre. Students are awrded 2 ECTS for this course (European Credit Transfer and Accumulation System). This course has been active for a few years and is an innovative project where English language learning is contextualized and personalized to meet the requirements of the learning objectives of this master’s degree, always keeping in mind the limited number of hours available. The activities are aimed at improving students’ language abilities and at acquiring specific terminology directly related to the field of Food Science and Technology and to the 2030 Agenda of the United Nations. Students take an active part in group activities which, when possible, have included Italian and foreign students belonging to other degree courses and present their findings in the delivery of presentations in English once the course ends. • Objective of the course: though the use of multimedia resources and the FAO e-learningAcademy website students learn about and familiarize with the idea of sustainability, the 17 SDGs and the 2030 agenda with a specific focus on the world of food and agriculture. One of the requirements for students’ final exams is to complete a number of courses on the FAO e-learning Academy website where they will obtain a verified and recognized virtual badge together with their final presentations. • Knowledge and understanding: since this is a master’s degree, students are expected to be familiar with food science and technology and be able to combine such knowledge with the idea of sustainability in their field of study as lessons progress. English language abilities of the students may vary, and lessons are tailored for mixed ability classes to include everyone. • Applying knowledge and understanding: students work in groups to deliver their final presentations on a topic of their choice which combines sustainability and food science and technology and focuses on innovations in the students’ field of study through specific examples and explanations • Making judgements: students are expected to be able to gather and interpret data from their field of study and integrate this knowledge to contribute thoughtfully to the outcome of the course (final presentations and FAO e-learning Academy courses) • Communication skills: students can communicate information, ideas, problems and solutions to both specialist and non-specialist audiences • Learning skills: during this brief course students should have developed the ability to combine new and previous knowledge to think critically about how sustainability can improve the world of food science and technology and, more importantly, how the students themselves can make a difference.
18532 - PROVA FINALE	Second Semester	16
119311 - CHEMICAL ANALYSIS OF AGRO-FOOD MATRICES	Second Semester	6	AGR/13		Learning objectives The course aims to introduce the student to the knowledge of the main methods of quantitative chemical analysis applied to agro-food matrices. The course also aims to give the student basic information on the statistical processing of data and the interpretation of the error as well as hints on the notions of safety and good analytical chemistry laboratory practice (knowledge and understanding) At the end of the course the student will also acquire: - ability to evaluate the different options available for solving specific analytical problems (applying knowledge and understanding) - Making judgments; the teaching will put the student in a position to work in independent judgment also through critical consultation and comparison of teaching materials of various types. - ability to document and communicate acquired knowledge with appropriate terminology (communication skills) - ability to promote one's self-updating (learning skills)

Learning objectives

• Objective of the course
Acquisition by the students of knowledge and understanding skill regard the interactions between plants and the main environmental factors (abiotic and biotic), with particular regard to the effects on the sustainability of agri-food production. Acquisition of knowledge and understanding skill regard the link between flora, vegetation, cultivation and environmental heterogeneity (natural and human-induced). Acquisition of knowledge and understanding skill regard the value of biodiversity and agrobiodiversity. Acquisition by the students of the ability to apply this knowledge and to develop autonomous judgements regard the sustainability of agri-food production in different territorial contexts.
• Knowledge and understanding
Acquisition by the students of knowledge and understanding skill regard the interactions between plants and the main environmental factors (abiotic and biotic), with particular regard to the effects on the sustainability of agri-food production. Acquisition of knowledge and understanding skill regard link between flora, vegetation, cultivation and environmental heterogeneity (natural and human-induced). Acquisition of knowledge and understanding skill regard the value of biodiversity and agrobiodiversity.
• Applying knowledge and understanding
Acquisition by the students of the ability to apply the knowledge acquired regard the sustainability of agri-food production in different territorial contexts.
• Making judgements
Acquisition by the students of the ability to develop autonomous judgements regard the sustainability of agri-food production in different territorial contexts.

Teacher's Profile

courseProgram

Program Topics
Environmental botany.
Sustainability. 2030 Agenda. Focus on Objectives 2 and 12. National Strategy for Sustainable Development.
Basic concepts of ecology.
Ecological factors. Biotic and abiotic factors, resources and conditions, tolerance range, optimum values,
stress zone. Stress, stressors, stress response mechanisms, acclimatization adaptation.
Water, water availability, water balance, homeohydria and peciloidria. Water scarcity and stress, responses
adaptive to water scarcity, acclimatization to water scarcity. Classification of plants in operation
adaptations to different water availability. Water use in agriculture: problems and
possible solutions to increase sustainability.
The temperature. Plant Temperature and Physiological Functions and Temperature and Distribution
geographical of plants. Classification of plants according to the optimal growth temperature.
Adaptations to high temperaturesAcclimatization to high temperatures. Low stress
Temperatures. Adaptations and acclimatization to low temperatures. Temperature and distribution
geographical of species, plant communities and vegetation types. Areas and ecological compensation.
The soil. Soil characteristics and environmental characteristics. Soil functions. Soil and agriculture
Conservative. Salinity in soils. Natural and secondary salinity, impacts, effects on plants,
adaptations and acclimatization. Salinity and agriculture, good practices for sanitation and management
sustainable saline soils in agriculture.
Light. Adaptations and acclimatization to changes in irradiance. Adaptive value of different mechanisms of photosynthesis. Sciaphilous plants and heliophilous plants, sun leaves and shade leaves. Light in the plant communities. Requirements for light along ecological sequences. Shade avoidance. Stress from high irradiance. Ultraviolet radiation stress and stress responses. Photoperiod. Photoperiod and plant cycles.
Biotic factors. Interactions between species. Competition. Herbivory and phytophagy. Carnivorous plants. Parasitism. Allelopathy. Inquilinism. Mutualism. Lichens. Mycorrhizae. Nitrogen fixation. Plant Growth-Promoting Bacteria. Entomogamous pollination.
Pollination. Adaptations of flowering plants and pollinators. Importance of pollination and pollinators. Decline of pollinators. Measures to support pollinators. Sustainable agriculture and strategies for pollinator conservation and increasing pollination services in agricultural systems.
Officinal plants (medicinal plants, dye plants, toxic plants).
Adaptive strategies. r-selection and K-selection. Grime's CSR strategies.
Flora. Botanical nomenclature. Areals. Chorological types. Biological forms. Biological and chorological spectra.
Floristic richness. Native and non-native vascular flora of Italy. Flora of Lazio. Vascular flora of Rome. Analytical floras and dichotomous keys. Floristic cartography and floristic atlases. Atlas of the flora of Rome. Distribution of wild plants as an environmental indicator. Ellemberg's bioindication system. Floristic sampling, identification of samples, preparation of herbarium samples. Applications of floristic studies. Flora of conservation interest. IUCN Red Lists.
Crop wild relatives, importance, main threat factors and threat status of CWRs in Europe.
Segetal Flora and segetal vegetation, bioindication in agroecosystems.
Vegetation. Plant communities. Physiognomy. Vertical and horizontal structure. Cover. Floristic composition. Biological and chorological spectra. Vegetation dynamics. Successions. Series. Potential natural vegetation. Environmental heterogeneity. Main factors underlying vegetation diversity.
Land ecological classification. Study of vegetation and crop suitability. Case study of crop suitability of Crocus sativus.
Vegetation in Italy.
Tools for protecting species and habitats. The Bern Convention. The Habitats Directive. The Natura 2000 network. The Birds Directive. Natura 2000 and sustainable agriculture. Habitats linked to traditional agro-pastoral practices. Abandonment of traditional agro-pastoral practices.
Biodiversity and agrobiodiversity. Components of agrobiodiversity. Genetic diversity. Species diversity. Diversity gradients and hotspots. Biodiversity and agrobiodiversity in Italy. Causes of biodiversity. Decline and threats to biodiversity. Land use changes. Fragmentation. Introduction of exotic species. Pollution. Climate change. Over-exploitation. Decline and threats to agrobiodiversity. Genetic erosion. Value of biodiversity and agrobiodiversity.

examMode

Oral exam on the topics of the program, aimed at verifying the knowledge acquired by the student

books

Sanita'di Toppi, L., Bruni, R., Bruno, L., Ferrarese, A., Ligrone, R., Lingua, G., & Paoli, L. 2018. Interazioni Piante-Ambiente. Piccin.
Blasi, C., Boitani, L., La Posta, S., Manes, F., & Marchetti, M (eds), 2005. Stato della Biodiversità in Italia. Ministero dell’Ambiente e della Tutela del Territorio e del Mare. Palombi Editori. Roma
Blasi C. & Biondi E. 2017. La flora in Italia. Ministero dell'Ambiente e della Tutela del Territorio e del Mare, pp. 704. Sapienza Università Editrice, Roma.
Blasi, C., Boitani, L., La Posta, S., Manes, F., & Marchetti, M (eds), 2005. Stato della Biodiversità in Italia. Ministero dell’Ambiente e della Tutela del Territorio e del Mare. Palombi Editori. Roma
Bullini L., Pignatti S., Virzo De Santo A. 1998. Ecologia generale. UTET, 1998.
Pignatti S. (ed.). Ecologia vegetale. Utet, 1995.
Educational materials supplied.

classRoomMode

Attendance not compulsory

bibliography

Learning objectives

• Objective of the course
The course aims to offer students the resources to develop knowledge and skills useful for finding criteria to justify or critically evaluate the legitimacy of political and public decisions, institutions and practices that concern the most relevant moral issues raised in the context of 'diet. The course also aims to identify the ethical issues raised by biomedicine, discussing them in connection with the public debate and enhancing the comparison between different voices.
• Knowledge and understanding
The aim of the course will be to impart a wealth of knowledge inherent in the various theories and positions in the field of ethics about food, as much as to introduce students to this complexity, providing them with the categories useful for deciphering the issues that will be progressively discussed.
• Applying knowledge and understanding
Acquiring the categories of thinkability in ethical, socio-political terms will enable students to properly frame the questions posed, identifying the “real” problematic nodes of food ethics
• Making judgements
The acquisition of these skills and their exercise will be tested through classroom discussion of specific cases and will allow the development of a critical capacity aimed at the identification of solution proposals that are characterized by originality and practicability.
• Communication skills
The acquisition of these skills and their exercise will be tested through classroom discussion of specific cases and will allow the development of a critical capacity aimed at the identification of solution proposals that are characterized by originality and practicability.
• Learning skills
The pursuit of the course's educational objectives also includes an awareness of the extreme mutability of the issues involved in ethical reflection. The choice to orient teaching, not so much in terms of the acquisition of notions as in terms of the consolidation of critical capacity, is directed toward inducing intellectual curiosity, but above all the acquisition of an argumentative style aimed at searching for sources of updating and deepening, eschewing those simplifying solutions that often fail to capture the depth of the issues at stake.

Learning objectives

Teacher's Profile

courseProgram

The course aims to provide students with the resources to develop knowledge and skills useful for finding criteria to justify or critically evaluate the legitimacy of political and public decisions, institutions, and practices concerning the most relevant moral issues raised in the field of food. The course also aims to identify the ethical issues raised by the relationship between food and nutrition, discussing them in connection with public debate and promoting dialogue between different voices.

examMode

To take the exam, students must demonstrate that they have studied the above topics in depth
and are familiar with the following basic bibliography:

M. Harris, Buono da mangiare, Einaudi, Torino, 2015
M. Montanari (a cura di), Cucina politica. Il linguaggio del cibo fra pratiche sociali e rappresentazioni ideologiche, Laterza, Roma, 2021

Other information will be provided at the beginning of the course

books

M. Harris, Buono da mangiare, Einaudi, Torino, 2015
M. Montanari (a cura di), Cucina politica. Il linguaggio del cibo fra pratiche sociali e rappresentazioni ideologiche, Laterza, Roma, 2021

classRoomMode

Attendance is not compulsory.

bibliography

M. Harris, Buono da mangiare, Einaudi, Torino, 2015
M. Montanari (a cura di), Cucina politica. Il linguaggio del cibo fra pratiche sociali e rappresentazioni ideologiche, Laterza, Roma, 2021

Learning objectives

• Objective of the course
The aim of the course is to provide students with an in-depth understanding of the interconnections between food practices through the profound interaction between biological and historical phenomena. The course aims to develop a solid theoretical foundation on the dynamics of human food evolution and transformation, exploring the role of food in different cultures, eras and environments. The course thus aims to train students to understand the food dynamics of the past and apply them to meet the challenges of the present and the future, with a critical and informed perspective.
• Knowledge and understanding
At the end of the course, students will be able to: i) Increase knowledge of the evolution of dietary practices throughout the history of ancient human populations, with particular focus on the transition between different subsistence practices; ii) identify theoretical and methodological tools for the study of food and culture in archaeology; ii) critically analyze studies on food consumption in the past; iii) improve their understanding of biomolecular techniques in archaeology; iv) understand the integration between theoretical perspectives and lab-based analysis.
• Applying knowledge and understanding
the course develops the ability to apply theoretical knowledge and interdisciplinary skills to critically analyze historical and geographical dynamics related to food. Students will be able to contextualize food practices in different historical periods and geographical areas, evaluating their interactions with economic, social and cultural aspects.
This ability includes the application of historical and geographical research methods to interpret sources, data and documents. Through the course, students learn not only to understand phenomena, but also to use this knowledge in practical contexts.

un'analisi consapevole e argomentata, e a considerare le implicazioni culturali delle proprie competenze.

• Making judgements
The acquisition of independent judgment requires the development of the ability to critically evaluate information, sources and data, integrating interdisciplinary knowledge. Students learn to formulate autonomous opinions, based on informed and reasoned analysis, and to consider the cultural implications of their expertise.
• Communication skills
During the course, students will develop communication skills, enabling them to express their knowledge and reflections in a clear and structured manner. Students learn to communicate complex content related to the historical and geographical evolution of food, using appropriate language for a variety of audiences, both academic and non-specialist. The acquisition of these skills fosters the ability to disseminate cultural, historical and social issues related to food in an effective and engaging manner.
• Learning skills
Students will be able to develop skills to acquire and integrate new knowledge independently and continuously. Students will learn to use effective tools and methodologies to update themselves as they continue their personal and professional education.

Teacher's Profile

courseProgram

- Introduction to the course
- Diet and Human Evolution
- The expensive tissue hypothesis. Evolution, diet and adaptation
- The first hunter-gatherer-fisher societies
- The Neolithic Revolution: agriculture and the environment
- The first proto-urban societies
- Rome: the first “modern” diet
- Techniques for analysing human nutrition in historical contexts

examMode

Students will be asked to prepare a presentation on a topic agreed upon in class. At the end of the course, there will be an oral examination.

books

G. Rotilio. Il Migratore Onnivoro. Storia e Geografia della Nutrizione Umana. Carocci Editore, Roma, 2005.

** Additional handouts will be given during the course

classRoomMode

not compulsory

bibliography

* bibliography to be defined

Learning objectives

• Objective of the course: the goal of the course " Food-borne parasites " is to provide students with a biological, ecological, and evolutionary perspective on parasites, contextualizing them within the food sector, as well as epidemiological knowledge of the most relevant foodborne species for human health.
• Knowledge and understanding At the end of the course, students are expected to demonstrate a basic understanding of:
-The biology, ecology, and life cycle of the main parasites of human, animal, and environmental interest.
-Host-parasite interaction mechanisms, including processes of pathogenesis, immune evasion, and evolutionary adaptation.
-Major parasitic zoonoses and their impact on public health and food safety.
• Applying knowledge and understanding: At the end of the course, students are expected to integrate knowledge and manage complexity with critical reflections, particularly:
-Apply the acquired knowledge to identify macroscopic and microscopic preparations of the main human and veterinary parasites transmitted through food.
-Demonstrate knowledge of how to use diagnostic tools to confirm the presence of parasitic infections in food or environmental samples.
-Evaluate epidemiological data related to the spread of parasitic infections and infestations, identifying the most relevant parasites for food safety.
• Making judgements: By the end of the course, students will be able to lay the groundwork for a critical analysis of issues related to the presence of parasites in food, recognizing the associated public health risks and the strategies for prevention, control, and management, while taking into account regulatory, hygienic-sanitary, and technological aspects.
• Communication skills: Students will be able to use the specific terminology of the discipline, integrating knowledge of biology, zoological systematics, and epidemiology.
• Learning skills: Students will develop the skills necessary to independently deepen their understanding of topics related to foodborne parasites, having learned how to access official sources for scientific information and to critically consult scientific literature and sector regulations.

Teacher's Profile

Learning objectives

The course aims to illustrate and transfer knowledge related to the functioning of business organizations and the activities of business decision makers, using multiple disciplinary approaches. Thus, students will acquire an integrated and comprehensive vision of the company, suitable for the development of basic analytical skills, useful in business practice
• Knowledge and understanding:
The student who will pass the final exam will be provided with adequate knowledge about the functioning of the business organizations and the activities of the company decision makers. In particular, they will know the essential tasks and guidelines of governance decisions and will handle the essential tools for setting and controlling the company's evolutionary dynamics, paying attention to the balance between real economy, finance and sustainability in governance.
• Applying knowledge and understanding:
The student passing the final exam will be provided with a realistic and critical vision of modern companies and the tasks of company decision makers. They will know how to combine orientation to results and attention to risks, evaluate efficiency, effectiveness and profitability, set up company dynamics aimed at pursuing economic, financial and organizational balance. They will be able to configure the basic elements of the organizational structure of the company and apply the basic tools of strategic and financial analysis of the company (strategic analysis matrices, cost, revenues, contribution, profit model, operational leverage, financial leverage, performance management and measurement).
• Making judgements:
Critical and judgmental skills will be acquired through the illustration of business cases and the discussion of concrete economic and financial business dynamics, as well as through the application of basic tools for strategic and financial analysis.
• Communication skills:
Through lectures and in-class discussion, students will be able to expose business issues and related decisions designed to address them, within the general economic framework of the external environment and industry, plan structure and governance decisions, evaluate of the economic-financial results, set organizational and strategic actions and be aware of their implications on performance.
• Learning skills:
Thorough class participation, discussion with the teacher, personal study and test, students will acquire the ability to continue their studies independently.

Teacher's Profile

courseProgram

The course aims to illustrate and transfer knowledge related to the functioning of business organizations and the activities of business decision makers, using multiple disciplinary approaches. Thus, students will acquire an integrated and comprehensive vision of the company, suitable for the development of basic analytical skills, useful in business practice.
The course is aimed at allowing students to acquire at least the following expected results:
- knowledge and understanding: the students who will pass the final exam will be provided with adequate knowledge about the functioning of the business organizations and the activities of the company decision makers. In particular, they will know the essential tasks and guidelines of governance decisions and will handle the essential tools for setting and controlling the company's evolutionary dynamics, paying attention to the balance between real economy and finance in governance;
- applying knowledge and understanding: students passing the final exam will be provided with a realistic and critical vision of modern companies and the tasks of company decision makers. They will know how to combine orientation to results and attention to risks, evaluate efficiency, effectiveness and profitability, set up company dynamics aimed at pursuing economic, financial and organizational balance. They will be able to configure the basic elements of the organizational structure of the company and apply the basic tools of strategic and financial analysis of the company (strategic analysis matrices, cost, revenues, contribution, profit model, operational leverage, financial leverage, performance management and measurement);
- making judgements: critical and judgmental skills will be acquired through the illustration of business cases and the discussion of concrete economic and financial business dynamics, as well as through the application of basic tools for strategic and financial analysis;
- communication skills: through lectures and in-class discussion, students will be able to expose business issues and related decisions designed to address them, within the general economic framework of the external environment and industry, plan structure and governance decisions, evaluate of the economic-financial results, set organizational and strategic actions and be aware of their implications on performance;
- learning skills: thorough class participation, discussion with the teacher, personal study and test, students will acquire the ability to continue their studies independently.

examMode

The final exam is oral, and includes 5 questions:
- the first one is general/introductory;
- the second and third ones are theoretical and related the to key definitions included in the course program;
- the fourth and fifth ones are applications related to functions, ratios and graphs included in the course program.
Each question is worth 6 points out of 30, for an overall maximum of 30 points out of 30.
The exam aims to verify the knowledge arguments discussed during the course, as well as analytical and argumentative skills.
The student must demonstrate the ability to apply the acquired knowledge and a good ability of making connections among topics. Laude is for brilliant students, capable of making connections among topics, showing critical thinking and proposing personal considerations, also connected to current economic events.

books

- BARILE S., GATTI C., RENZI A., VAGNANI G. (2022), L’impresa. Fondamenti, profili economico-finanziari e sostenibilità, 3a edizione, McGraw-Hill, Milano.
- GOLINELLI G.M. (2017), L’approccio sistemico al governo dell’impresa, vol. I, Verso l’impresa sistema sostenibile, 4a edizione, Cedam, Padova, capitoli I, II, III (con l’esclusione del paragrafo 3.11), V.

classRoomMode

Optional.

bibliography

BARILE S., GATTI C., RENZI A., VAGNANI G. (2022), L’impresa. Fondamenti, profili economico-finanziari e sostenibilità, 3a edizione, McGraw-Hill, Milano.
- GOLINELLI G.M. (2017), L’approccio sistemico al governo dell’impresa, vol. I, Verso l’impresa sistema sostenibile, 4a edizione, Cedam, Padova, capitoli I, II, III (con l’esclusione del paragrafo 3.11), V.

Learning objectives

Objective of the course
The aim of the course is to provide students with fundamental knowledge on the role of microorganisms in food, with a specific focus on fermentation processes, food quality, and microbiological safety. Students will acquire both theoretical and practical tools to understand and apply microbiological methods in the agri-food sector and to critically analyze the interactions between microorganisms, food, and human health.
Knowledge and understanding
Students will acquire knowledge regarding:
• the main factors affecting microbial growth in food;
• the role of microorganisms in fermentation processes and food preservation;
• microbiological and biomolecular techniques for the identification and characterization of foodborne microorganisms;
• aspects related to food microbiological safety;
Applying knowledge and understanding
Students will be able to:
• apply basic microbiological methods to food analysis;
• identify and differentiate the main foodborne microorganisms;
• evaluate the consequences of microbial presence in terms of food quality and safety;
• interpret and critically discuss scientific articles in the field of food microbiology.
Making judgements
Students will develop the ability to:
• critically analyze microbiological data from fermented and non-fermented foods;
• evaluate the risks and benefits associated with microbial presence in food;
• make independent judgements on current issues in food microbiology and public health

Communication skills
Students will be able to:
• clearly communicate concepts and issues related to food microbiology;
• present scientific data using appropriate technical language;
• engage in academic and interdisciplinary discussions on the subject.
Learning skills
The course will provide students with tools to:
• continue independent study in microbiological topics;
• keep up to date with scientific and technological innovations in the agri-food sector;
• develop educational and practical approaches in food microbiology.

Teacher's Profile

courseProgram

Ecophysiology of microorganisms in food
Effect of temperature, pH, water, redox potential on microbial growth

• Control of microorganisms in food
Use of chemicals, high and low temperatures, radiation, filtration, drying

• Microbial dynamics in food:
milk, eggs, meat, seafood, fruit and vegetables

• Microbiology of fermented foods
Yeasts and lactic bacteria
Oenological microbiology: management of alcoholic fermentation and malolactic fermentation
Microbiology of dairy products: yogurt and cheese
Microbiology of leavened baked goods

• Exercises
Enumeration of microorganisms in food
Isolation and identification of microorganisms

examMode

The final exam, consists of an oral test on the topics of the course. Marks are out of 30
For the final exam, the oral test aims at evaluating the knowledge and skills obtained during the course.
For students enrolled in the academic year of the course, there is a written exemption test related to the topics of lessons and exercises conducted in the period preceding the test (about half the program). Examination is overcome if the student shows at least sufficient preparation, a level of knowledge appropriate to the minimum level of requirements, sufficient mastery of acceptable subject matter and language, and ability to analyse problems and structure of the arguments. The positive outcomes of the exemption test contributes to the final evaluation and has the validity of an academic year.
For students eligible for exoneration, the final oral exam will only cover the topics of lessons and exercises carried out during the period following the exemption test. In this case, the assessment of the final exam is expressed as the mean between the mark of the exemption and the final tests.
For foreign students the exam can be done in English.

books

- Lecture notes and educational supplies provided during the course
- Microbiology and Technology of Fermented Foods, Hutkins, IFT Press, Wiley

books for further studies:
- Microbiologia Alimentare Applicata, Cocolin-Gobbetti-Neviani, Casa Editrice Ambrosiana
- Biotecnologia dei prodotti lievitati da forno (Gobbetti - Rizzello) Casa Editrice Ambrosiana
- Biavati B. e C. Sorlini. Microbiologia Generale e Agraria. Casa Editrice Ambrosiana. 2
- Dehò, Galli, Casa Editrice Ambrosiana, Biologia dei microrganismi

bibliography

- Microbiology and Technology of Fermented Foods, Hutkins, IFT Press, Wiley

Learning objectives

Understanding and engaging with the complexity of sustainable food production systems require training in different disciplines (primary production, ingredient and food processing, logistics, consumer science and food policy) and a strategic approach that can address this complexity at the system level. This food system study enables students to apply the principles of a systemic approach to food production systems with a focus on environmental, economic, and social sustainability. The course analyses production systems at both ends of the spectrum: highly productive systems with relatively high inputs and emissions to the environment and low productive systems with low input use and depletion of soil fertility.

General objectives:
After completing this course, students will be able to:

• Use a systemic approach in the context of food production systems;
• Understand evaluation methods used to assess the environmental impact of food production systems in different agro-ecological and socio-economic contexts and at different levels (e.g. farm, regional and global);
• Understand present and future strong and weak points of different food production systems regarding economic, social and environmental sustainability.

Teacher's Profile

courseProgram

The teaching syllabus is reported below by points.
• Overview of the complexity of food production systems
• Key knowledge of the systems thinking approach
• Analysis and comparison of the performance of food production systems and the environmental issues
• The assessment of environmental sustainability using key indicators
• Assess the complexity and diversity of food production systems.
• Understand the principles of system analysis and how it can be applied in the context of food production systems.
• The concepts of interlinkages and sustainability in food systems, including sustainability trade-offs
• The concept of value-added in sustainable food systems development.
• Applying the Food System Wheel as an analytical framework to describe and analyses food systems.

examMode

The exam consists of group work, conducted during the course, and a final oral exam

books

Food Biotechnology (Woodhead Publishing India in Food Science, Technology and Nutrition) Hardcover - by S.C. Bhatia (Author)

classRoomMode

Attendance in person is recommended. In the case of working students, the blended modality is foreseen (in presence and with remote connection)

bibliography

Food Biotechnology (Woodhead Publishing India in Food Science, Technology and Nutrition) Hardcover - by S.C. Bhatia (Author)

Teacher's Profile

courseProgram

examMode

The exam consists of group work, conducted during the course, and a final oral exam

books

Food Biotechnology (Woodhead Publishing India in Food Science, Technology and Nutrition) Hardcover - by S.C. Bhatia (Author)

classRoomMode

Attendance in person is recommended. In the case of working students, the blended modality is foreseen (in presence and with remote connection)

bibliography

Food Biotechnology (Woodhead Publishing India in Food Science, Technology and Nutrition) Hardcover - by S.C. Bhatia (Author)

Learning objectives

• Objective of the course
• The course will illustrate how the peculiarities of numerous Italian plant food products, often outdated, are related to the response of the entire plant, and / or its edible organs, to changes in temperature, as shots of cold or heat, drought and alterations in organic / inorganic compounds in the soil, illustrating the relative biotechnology investigation, and possible enhancement in value.
• Knowledge and understanding
• At the end of the course the student will have understood how plants have naturally evolved throughout history, and how they were induced to evolve by man, and therefore selected, in order to better respond to his needs. He will have understood the genetic bases of evolution, domestication, hybridization. Will have understood biotechnological techniques to preserve or improve phenotypic and metabolic characteristics of the plants of interest. They will be able to argue how the different reproductive pathways of plants can represent an advantage and/or disadvantage for biodiversity. The student will know how metabolic, anatomical and/or developmental characteristics of plants can help to improve the quality of agricultural land or decontaminate soil from pollutants.
• Applying knowledge and understanding
• At the end of the course, students must be able to argue how biodiversity is the genetic heritage that is indispensable for human needs and fundamental for preserving the natural environment.
• Making judgements
• Students must be able to read and critically argue the scientific works proposed during the course relating to the topics discussed in class.
• Communication skills
• Students must be able to explain the topics covered in the course in a simple but not simplistic way, logical and well-spoken manner.
• Learning skills
• Students must demonstrate that they have understood the topics of the lessons in order to be able to tackle subsequent more specialized courses easily.

Learning objectives

Teacher's Profile

courseProgram

examMode

The exam consists of group work, conducted during the course, and a final oral exam

books

Food Biotechnology (Woodhead Publishing India in Food Science, Technology and Nutrition) Hardcover - by S.C. Bhatia (Author)

classRoomMode

Attendance in person is recommended. In the case of working students, the blended modality is foreseen (in presence and with remote connection)

bibliography

Food Biotechnology (Woodhead Publishing India in Food Science, Technology and Nutrition) Hardcover - by S.C. Bhatia (Author)

Learning objectives

Recognition of examinations completed at different universities

Learning objectives

This course aims to provide specialized training in the field of science and technology applied to the
baking and pastry industry. The objective is to train professionals capable of understanding and
managing production processes, from the analysis of raw materials to product and process innovation,
while considering market needs and industry challenges.By the end of the course, students will have acquired:
 An in-depth knowledge of the raw materials used, including their functional properties and
suitability for processing.
 A comprehensive understanding of the different types of baked and pastry products and their
respective production processes, including fermented and unfermented doughs, creams,
chocolate, and gelato.
 The ability to recognize and classify different types of products and their technologicalStudents will be able to:
 Select and use raw materials based on their properties and the production goal.
 Apply the technologies and specific production processes for different types of baked and
pastry products.
 Analyze and solve technical problems related to production, thereby improving process
efficiency.
 Develop new product formulations that meet specific needs, such as health-focused pastry or
market innovations.
 Design and efficiently organize the spaces of a pastry or bakery laboratory, adhering to
production standards.Students will develop the ability to:
 Critically evaluate the quality of raw materials and finished products.
 Independently choose the most suitable processes and technologies to achieve optimal results.
 Formulate hypotheses and proposals for process and product innovation.
 Make informed decisions to improve production efficiency and address industry challenges.By the end of the course, students will be able to:
 Communicate their knowledge and operational decisions clearly and technically to colleagues,
superiors, and clients.
 Present innovation projects in a structured and persuasive manner, illustrating the expected
benefits.
 Interact effectively in work teams for the development of new products or the improvement of
existing processes.Students will be able to:
 Independently gather and analyze new information and trends related to the sector.
 Update their skills in a continuously evolving field, such as that of food and pastry products.
 Independently deepen their understanding of specific topics of interest, preparing for future
professional challenges or specialized training paths.
specificities.
 Knowledge of the machinery and equipment used in the various processing stages.
 An overall view of health-focused pastry and the design of workspaces.Gli studenti saranno in grado di:
 Selezionare e utilizzare le materie prime in base alle loro proprietà e all'obiettivo produttivo.

Teacher's Profile

courseProgram

The Baking and Confectionery Product Science and Technology Course aims to train professionals capable of working in the food industry specifically within the baking and confectionery sectors. The primary educational objectives focus on understanding the compositional characteristics of raw materials, with a particular emphasis on their functional properties and their suitability for processing. Concurrently, the course seeks to provide a comprehensive understanding of the various types of baked and confectionery products, the specific goals of transformation processes, and the machinery used in the processing phases. Furthermore, the course aims to develop the skills necessary to address and lead process and product innovation, thereby improving production efficiency and developing new products that meet market demands and current industry challenges.

Program:

Classification of baked and confectionery products.

Raw materials for baked and confectionery products and their role in dough preparation: flours and starches, water, sugars and sweeteners, eggs, milk and dairy products, lipids, suspensions, leavening agents, functional ingredients.

Baking and Confectionery Product Technology.

Non-fermented doughs (unleavened products, physically and chemically leavened products, laminated and extruded products).

Fermented doughs (biologically leavened products, laminated, puff pastry).

Basic and compound creams.

Chocolate production technology.

Ice cream production technology.

Healthy confectionery.

Design of workspaces in artisan pastry and bakery laboratories.

examMode

Students will be required to demonstrate that they have learned all topics covered in the module's syllabus. The assessment of acquired knowledge and skills will be verified through:
- Oral examination on all syllabus topics (75% of the final grade);
- Project evaluation (25% of the final grade).

OPTIONAL: In-progress assessment (mid-term exam) for students attending lectures

books

Zhou, W., Hui, Y. H., De Leyn, I., Pagani, M. A., Rosell, C. M., Selman, J. D., & Therdthai, N. (2014). Bakery Products Science and Technology. Wiley Blackwell.
Cauvain, S. (2015). Technology of breadmaking. Springer.
Edwards, W. P. (2007). The science of bakery products. Royal Society of chemistry.
Belitz, I. H. D., & Grosch, I. W. (2013). Food chemistry. Springer Science & Business Media.
Sumnu I., Gulum S. (2008). Food engineering aspects of baking sweet goods. CRC Press.

Supplementary material will be provided.

Books will be available on Moodle.

classRoomMode

Highly recommended.

bibliography

Cauvain, S. (2015). Technology of breadmaking. Springer.
Edwards, W. P. (2007). The science of bakery products. Royal Society of chemistry.
Belitz, I. H. D., & Grosch, I. W. (2013). Food chemistry. Springer Science & Business Media.

Learning objectives

The course aims to provide students with knowledge of the main genetic and
molecular techniques essential for improving animal production, with particular
reference to sequencing techniques and the use of SNPChip panels. It will also
cover genetic and genomic selection in livestock, in order to understand how to
enhance both the productivity and quality of animal products in the food
sector.At the end of the course, the student will acquire the knowledge necessary to
understand genetic and genomic improvement and their impact on animal
productivity. They will be able to understand and analyze the procedures
required to carry out genetic improvement. The student will also gain knowledge
enabling them to understand genetic processes and identify the genes involved
in the improvement of food production.The student will develop the ability to independently interpret both basic and
applied knowledge of genetic technologies involved in the improvement of animal
production. This ability will be acquired particularly through the reading of
scientific articles applied to practical cases of genetic improvement, with the
aim of better understanding how to apply knowledge of genetic technologies.At the end of the course, students will have acquired the ability to process
complex and/or incomplete information related to genetic technologies in the
field of animal production. Using this information, they will be able to
develop original and independent ideas and judgments. They will also be able to
critically retrieve and select information through the use of scientific
articles and the knowledge acquired during the course.At the end of the course, the student will have acquired the ability to
formulate a discourse consistent with the field of genetic technologies applied
to animal production. The scientific language used will be appropriate,
employing correct terminology and allowing for the presentation of topics in a
clear and well-structured manner.At the end of the course, the student will have the skills necessary to
independently pursue studies related to genetic technologies applied to the
improvement of animal production. Through the knowledge acquired, they will be
able to learn additional and more advanced concepts, whether provided by other
professional pathways or through independent study. Furthermore, they will be
able to integrate the acquired knowledge with concepts learned in other courses
or fields of study related to the agri-food sector.

Teacher's Profile

courseProgram

Molecular and quantitative genetic applied to livestock production, for quality control and food safety. State of art and sector potential. Hereditability; genetic improvement per year; selection schemes; genomic selection.

Application of Molecular Biology techniques in animal production: SNP panels; Next Generation Sequencing; Third Generation Sequencing

examMode

Written exam. Four questions, each worth eight points. If the total score is equal to or greater than 31, the final grade will be “30 cum laude (with honors).”

books

Slides and other teaching materials provided during lectures

classRoomMode

Attendance is not compulsory but is strongly recommended

bibliography

Li Y, Kim JJ. Multiple Linkage Disequilibrium Mapping Methods to Validate Additive Quantitative Trait Loci in Korean Native Cattle (Hanwoo). Asian-Australas J Anim Sci. 2015 Jul;28(7):926-35. doi: 10.5713/ajas.15.0077. PMID: 26104396; PMCID: PMC4478501.

Bongiorni S, Mancini G, Chillemi G, Pariset L, Valentini A. Identification of a short region on chromosome 6 affecting direct calving ease in Piedmontese cattle breed. PLoS One. 2012;7(12):e50137. doi: 10.1371/journal.pone.0050137. Epub 2012 Dec 4. PMID: 23226511; PMCID: PMC3514265.

Mueller ML, Van Eenennaam AL. 41 Awardee Talk: Synergistic Power of Genomic Selection, Assisted Reproductive Technologies, and Gene Editing to Drive Genetic Improvement of Cattle. J Anim Sci. 2022 Sep 21;100(Suppl 3):10–1. doi: 10.1093/jas/skac247.018. PMCID: PMC9493833.

Trigo BB, Utsunomiya ATH, Fortunato AAAD, Milanesi M, Torrecilha RBP, Lamb H, Nguyen L, Ross EM, Hayes B, Padula RCM, Sussai TS, Zavarez LB, Cipriano RS, Caminhas MMT, Lopes FL, Pelle C, Leeb T, Bannasch D, Bickhart D, Smith TPL, Sonstegard TS, Garcia JF, Utsunomiya YT. Variants at the ASIP locus contribute to coat color darkening in Nellore cattle. Genet Sel Evol. 2021 Apr 28;53(1):40. doi: 10.1186/s12711-021-00633-2. PMID: 33910501; PMCID: PMC8082809.

Palombo V, Milanesi M, Sgorlon S, Capomaccio S, Mele M, Nicolazzi E, Ajmone-Marsan P, Pilla F, Stefanon B, D'Andrea M. Genome-wide association study of milk fatty acid composition in Italian Simmental and Italian Holstein cows using single nucleotide polymorphism arrays. J Dairy Sci. 2018 Dec;101(12):11004-11019. doi: 10.3168/jds.2018-14413. Epub 2018 Sep 20. PMID: 30243637.

Aguiar TS, Torrecilha RBP, Milanesi M, Utsunomiya ATH, Trigo BB, Tijjani A, Musa HH, Lopes FL, Ajmone-Marsan P, Carvalheiro R, Neves HHR, do Carmo AS, Hanotte O, Sonstegard TS, Garcia JF, Utsunomiya YT. Association of Copy Number Variation at Intron 3 of HMGA2 With Navel Length in Bos indicus. Front Genet. 2018 Dec 7;9:627. doi: 10.3389/fgene.2018.00627. PMID: 30581455; PMCID: PMC6292862.

Low WY, Tearle R, Bickhart DM, Rosen BD, Kingan SB, Swale T, Thibaud-Nissen F, Murphy TD, Young R, Lefevre L, Hume DA, Collins A, Ajmone-Marsan P, Smith TPL, Williams JL. Chromosome-level assembly of the water buffalo genome surpasses human and goat genomes in sequence contiguity. Nat Commun. 2019 Jan 16;10(1):260. doi: 10.1038/s41467-018-08260-0. PMID: 30651564; PMCID: PMC6335429.

Learning objectives

The course aims to provide students with a critical overview of innovations in the food sector, with a
particular focus on novel foods, emerging ingredients (e.g., algae, insects, mycoproteins, etc.), and
design strategies for new sustainable and functional food productsAt the end of the course, students will understand the main categories of novel foods, the emerging
technologies used in their production, and the related regulatory and sensory aspectsStudents will be able to apply the acquired knowledge to the design of new food products, assessing their feasibility, sustainability, and consumer acceptance.Students will develop critical thinking skills to analyze the opportunities and limitations of food
innovation, making independent judgments on technological, ethical, and economic aspectsStudents will be able to clearly and effectively present and discuss innovative projects in the food sector, using appropriate technical and scientific language.Students will acquire methodological tools to independently explore topics related to food design, food biotechnology, and novel foods, staying up-to-date on regulatory and scientific developments

Teacher's Profile

courseProgram

Module 1 – Introduction and Regulatory Framework of Novel Foods
• Definition of Novel Food according to EU Regulation 2015/2283
• EFSA authorization process and ethical/cultural implications
• Key case studies
• Regulatory barriers and risk perception
Module 2 – Emerging Food Sources and Sustainability
• Edible insects
• Algae and microalgae
• Cultured meat
• Plant-based food
Module 3 – Technologies for Novel Food Production
• 3D food printing
• Microencapsulation of bioactive compounds
• Precision fermentation
• Sustainable and smart packaging
Module 4 – Food Design
• What is food design: history, approaches, applications
• Packaging and visual communication
• Emotions, storytelling, and product perception

examMode

Development and presentation of a novel food concept, including the definition of product idea, innovative ingredients, processing technology, and considerations of sustainability, safety, and product communication.

books

Teaching material provided by the lecturer: PDF files of the lectures, EU regulations, scientific bibliography.

classRoomMode

Attendance is not compulsory, but it is highly recommended in order to take full advantage of practical exercises and classroom projects.

bibliography

Book: Food Design for the Real World. Sonia Massari. Ed. Franco Angeli, ISBN e-book Open Access: 9788835181668. Copyright © 2025 by FrancoAngeli s.r.l., Milano, Italy.

Articles:
1. Tang, W., Wang, R., Liu, W., He, J., & Liu, J. (2025). A comprehensive review on algae oil: Resources, production, encapsulation and application in food. Food Research International, 217, 116783. https://doi.org/10.1016/j.foodres.2025.116783
Alae oils
2. Kovaleski, G., & Ventura, S. P. M. (2025). Benefits, challenges and future of incorporation of algae into dairy products such as cheese and yogurt. Journal of Food Composition and Analysis, 147, 108045. https://doi.org/10.1016/j.jfca.2025.108045
algae into dairy products
3. Geada, P., Moreira, C., Silva, M., Nunes, R., Madureira, L., Rocha, C. M. R., Pereira, R. N., Vicente, A. A., & Teixeira, J. A. (2021). Algal proteins: Production strategies and nutritional and functional properties. Bioresource Technology, 332, 125125. https://doi.org/10.1016/j.biortech.2021.125125
4. Soleymani, S., Naghib, S. M., & Mozafari, M. R. (2024). An overview of cultured meat and stem cell bioprinting: How to make it, challenges and prospects, environmental effects, society’s culture and the influence of religions. Journal of Agriculture and Food Research, 18, 101307. https://doi.org/10.1016/j.jafr.2024.101307
Carne coltivata_review
5. Liu, X., Yang, C., Qin, J., Li, J., Li, J., & Chen, J. (2023). Challenges, process technologies, and potential synthetic biology opportunities for plant-based meat production. LWT, 184, 115109. https://doi.org/10.1016/j.lwt.2023.115109
6. Roma, R., Ottomano Palmisano, G., & De Boni, A. (2020). Insects as novel food: A consumer attitude analysis through the dominance-based rough set approach. Foods, 9, 387. https://doi.org/10.3390/foods9040387
7. Cai, J., Wang, S., Li, Y., Dong, S., Liang, J., Liu, Y., & Li, S. (2024). Industrialization progress and challenges of cultivated meat. Journal of Future Foods, 4(2), 119–127. https://doi.org/10.1016/j.jfutfo.2023.06.002
8. Fernández Castaneda, L. A., Langton, M., & Zamaratskaia, G. (2025). Faba bean and oat as ingredients in fermented plant-based foods: Opportunities and challenges. Applied Food Research, 5, 101169. https://doi.org/10.1016/j.afres.2025.101169
9. Silva, A. K. F., Ferreira, F. S., & Lins Neto, E. M. F. (2025). Food plants and associated food taboos: Systematic review on restriction factors. Discover Food, 5, 102. https://doi.org/10.1007/s44187-025-00390-x
10. Rice, D., Singh, R., Priya, H., Valerozo, J., & Anal, A. K. (2025). Transforming plant-based alternatives by harnessing precision fermentation for next-generation ingredients. Journal of the Science of Food and Agriculture, 105, 6296–6305. https://doi.org/10.1002/jsfa.14168
11. Rodríguez Escobar, M. I., Cadena, E., Nhu, T. T., Cooreman-Algoed, M., De Smet, S., & Dewulf, J. (2021). Analysis of the cultured meat production system in function of its environmental footprint: Current status, gaps and recommendations. Foods, 10, 2941. https://doi.org/10.3390/foods10122941
12. Mosibo, O. K., Ferrentino, G., & Udenigwe, C. C. (2024). Microalgae proteins as sustainable ingredients in novel foods: Recent developments and challenges. Foods, 13, 733. https://doi.org/10.3390/foods13050733
13. Agregán, R., Rötter, L., Lorenzo, J. M., & Esatbeyoglu, T. (2025). Opportunities and challenges of egg substitutes. Discover Food, 5, 72. https://doi.org/10.1007/s44187-025-00335-4
14. Ahmad, M., Qureshi, S., Akbar, M. H., Siddiqui, S. A., Gani, A., Mushtaq, M., Hassan, I., & Dhull, S. B. (2022). Plant-based meat alternatives: Compositional analysis, current development and challenges. Applied Food Research, 2, 100154. https://doi.org/10.1016/j.afres.2022.100154
15. Kaur, H., Kaur, K., & Arora, D. (2026). Advancing plant-based milk alternatives: Challenges, opportunities, and the role of innovative processing technologies. Food Control, 180, 111671. https://doi.org/10.1016/j.foodcont.2025.111671
16. Sarathy, S. P., Ravikumar, H., Nanjan, P., Alagesan, N., & Chua, B. L. (2025). Plant-based protein: A multi-nutritional sustainable alternative to animal foods and their structure, functions, and relationship: A review. International Journal of Biological Macromolecules, 321, 146465. https://doi.org/10.1016/j.ijbiomac.2025.146465
17. Bryant, C., & Barnett, J. (2018). Consumer acceptance of cultured meat: A systematic review. Meat Science, 143, 8–17. https://doi.org/10.1016/j.meatsci.2018.04.008
18. Rauf Dahlstedt, S., Trigo, J. P., Stedt, K., Rosqvist, F., Undeland, I., Pavia, H., Rune, C. J. B., Giacalone, D., & Sandvik, P. (2025). Sensory evaluation of seaweed – A scoping review and systematic assessment of sensory studies. Applied Food Research, 5, 101057. https://doi.org/10.1016/j.afres.2025.101057
19. Ali, A., & Bharali, P. (2025). The rise of plant-based meat alternatives: Challenges and perspectives. Food Bioscience, 68, 106640. https://doi.org/10.1016/j.fbio.2025.106640
20. Trung, V. T., Huynh, T. V., Thinh, P. D., San, P. T., Bang, T. H., & Hang, N. T. (2021). Probiotic fermented beverage from macroalgae. Natural Product Communications, 16(12), 1–9.

CHOICE GROUPS	YEAR/SEMESTER	CFU	SSD	LANGUAGE
NEW GROUP	-	6	-	-
120020 - ENVIRONMENTAL BOTANY AND SUSTAINABILITY OF AGRI-FOOD PRODUCTION EVA DEL VICO	First Year / First Semester	6	BIO/03
120018 - FOOD AND BIOCULTURAL DYNAMICS	-	6	-	-
120018_1 - FOOD ETHICS AND CULTURAL PROCESSES FABRIZIO RUFO	First Year / First Semester	3	M-FIL/02
120018_2 - HISTORY AND GEOGRAPHY OF HUMAN NUTRITION MARY ANNE TAFURI	First Year / First Semester	3	BIO/08
119316 - FOOD PARASITES STEFANO D'AMELIO	First Year / First Semester	6	VET/06
121081 - ENVIRONMENTAL CAUSES OF FOOD CONTAMINATION LUCIANA DINI	First Year / First Semester	6	BIO/16
18232 - ECONOMICS AND BUSINESS MANAGEMENT CORRADO GATTI	First Year / First Semester	6	SECS-P/08
18235 - PROCESSES AND PLANTS MARCO PETRANGELI PAPINI	First Year / Second Semester	6	ING-IND/25
121077 - MICROBIOLOGY OF FERMENTED FOODS CARLO GIUSEPPE RIZZELLO	First Year / Second Semester	6	AGR/16
GRUPPO OPZIONALE IN COMUNE QUALITà E VALORIZZAZIONE	-	6	-	-
121075 - CEREAL SCIENCE AND TECHNOLOGY ALESSIO CIMINI	First Year / First Semester	6	AGR/15
120022 - FOOD SYSTEM RETHINKING EMANUELE ZANNINI	First Year / First Semester	6	AGR/15
GRUPPO OPZIONALE AFFINI E INTEGRATIVI QUALITà E VALORIZZAZIONE 2	-	6	-	-
18232 - ECONOMICS AND BUSINESS MANAGEMENT	Second Year / First Semester	6	SECS-P/08
18236 - BIODIVERSITY AND ENHANCEMENT OF PLANTS	Second Year / First Semester	6	BIO/01
120020 - ENVIRONMENTAL BOTANY AND SUSTAINABILITY OF AGRI-FOOD PRODUCTION	Second Year / First Semester	6	BIO/03
120018 - FOOD AND BIOCULTURAL DYNAMICS	-	6	-	-
120018_1 - FOOD ETHICS AND CULTURAL PROCESSES	Second Year / First Semester	3	M-FIL/02
120018_2 - HISTORY AND GEOGRAPHY OF HUMAN NUTRITION	Second Year / First Semester	3	BIO/08
119316 - FOOD PARASITES	Second Year / First Semester	6	VET/06
18234 - ENVIRONMENTAL CAUSES OF FOOD CONTAMINATION	-	6	-	-
18234-1 - MODULE I	Second Year / First Semester	3	BIO/06
18234-2 - MODULE II	Second Year / First Semester	3	BIO/06
18235 - PROCESSES AND PLANTS	Second Year / Second Semester	6	ING-IND/25
SHARED OPTIONAL GROUP: FOOD TECHNOLOGY/	-	6	-	-
121075 - CEREAL SCIENCE AND TECHNOLOGY ALESSIO CIMINI	First Year / First Semester	6	AGR/15
120022 - FOOD SYSTEM RETHINKING EMANUELE ZANNINI	First Year / First Semester	6	AGR/15
EXTRA CURRICULAR GROUP	-		-	-
118599 - PROFESSIONALIZING ACTIVITIES	First Year / First Semester	6	CHIM/11
OPTIONAL GROUP: FOOD TECHNOLOGIES WITH AN AGRI-CHEMICAL FOCUS	-	6	-	-
121091 - SCIENCE AND TECHNOLOGY OF BAKED GOODS AND PASTRIES RENéE ABOU JAOUDE'	First Year / First Semester	6	CHIM/11
18261 - GENETIC AND MOLECULAR TECHNIQUES FOR IMPROVING THE QUALITY OF ANIMAL PRODUCTIONS DANIELE PIETRUCCI	First Year / First Semester	6	AGR/17
121087 - NOVEL FOODS & FOOD DESIGN MARGHERITA MODESTI	First Year / First Semester	6	AGR/15
OPTIONAL GROUP FOOD TECHNOLOGY - ECONOMICS	-	6	-	-
121088 - MARKETING OF AGRI-FOOD PRODUCTS CLARA CICATIELLO	First Year / Second Semester	6	AGR/01

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